I’m going to teach you how to make the best vegetarian noodle dish ever! Kuay tieow haang is what we do when we don’t want to make kuay tieow nam – haang means dry and nam means water. This can look terribly complicated, but again, I’m telling you, it’s not. It’s all in the preparation for this one.
4 cloves garlic
2 Tbsp coconut oil for frying
Handful of coriander and celery leaves roughly chopped
Toasted nori sheets – 1 per person
Chili – red and green
Noodles of your choice – we use all different kinds, ranging from ramen to rice noodles. You can use udon, soba, anything you fancy.
1tsp tea leaves to add to the cooking water – green tea, pu-er, or any chinese tea. Not essential but gives a lovely fragrance
Chinese greens of your choice
First things first – prepare the garnish. Smash the garlic by whacking it with the flat side of a heavy knife. Obviously don’t do this with a ceramic or lightweight knife! Rough to finely chop the garlic, then heat your cooking oil to a medium heat, and lightly brown the garlic. Remove from the heat and put to one side with the oil as well – it will continue to darken as it rests.
Using the same pan, make a thin omelette by beating the egg, adding a dash of water, then frying and lightly browning both sides. Remove from the heat, roll into a cigar, and slice into strips. Keep aside for garnish.
Slice the chillies – as many as you like – and place in a small dish of cider vinegar. We call this nam som and it’s used liberally on most noodle dishes.
Toast the nori sheets over a hot element and set aside.
Now for the main ingredients – bring a medium saucepan to the boil with a pinch of salt, and blanch the greens. Remember that once removed, they will also continue to cook, so go easy on this. Set them aside to cool.
Using the same water, add a small amount of your chosen tea leaves, and then cook your noodles according to the instructions on the packet.
While the noodles are cooking, divide your greens between the serving bowls by slicing them in half length ways to make them easier to handle. Place in each bowl and add a dash of soy sauce, a pinch of sea salt, and a sprinkling of about 1 teaspoon of the fried garlic and oil to each.
When the noodles are cooked, drain and divide between the serving bowls, piling them on top of the greens.
Now to garnish – place the slices of egg on top, followed by cutting strips of the nori directly on top of this using scissors. Add liberal amounts of the chilli dressing, a sprinkling of coconut sugar, ground peanuts and the chopped celery and coriander leaves.
And that’s it!