Gordon Ramsay's warung-style fried noodles - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Gordon Ramsay’ s warung-style fried noodles By You Magazine - October 3, 2021 A warung is a kerb-side restaurant or food stall in Indonesia that usually has a long queue outside. On the menu? Simple, traditional street food, all cooked very fast with plenty of heat, spice and smoke. Making fried noodles like this at home is quick and easy, and you don’t even need to queue. Jamie Orlando Smith SERVES 2 4 tbsp soy sauce or tamari 2 tbsp oyster sauce 3 tbsp coconut palm sugar or dark brown sugar 1 tbsp ground coriander 2 tsp ginger paste 2 tsp garlic paste 2-3 heads of Asian greens (pak choi/bok choy or choi sum/choy sum) 2 spring onions 125g streaky bacon 2 tbsp vegetable oil, plus extra for frying 2 eggs 225g cooked flat rice noodles 100g beansprouts, ready to eat TO SERVE 1 tbsp coriander leaves Pinch of shichimi togarashi seasoning (optional) Put the soy sauce, oyster sauce, sugar, ground coriander, ginger and garlic pastes into a bowl and whisk together until you have a smooth sauce. Slice the Asian greens into 5cm pieces and roughly chop the spring onions. Place a wok over a high heat until smoking hot, meanwhile cutting the bacon into 2.5cm strips. Add a little oil to the hot wok, then reduce the heat to medium-high and add the bacon. Cook for 1 minute, then add the 2 tablespoons oil to the wok. Once shimmering, crack in the eggs and cook for 30 seconds, breaking them up slightly with a spatula. Move to the side of the wok and add the noodles. Allow them to cook undisturbed for 30 seconds – they should start to char. Add the sauce to the wok, stir to combine with the eggs and noodles, and bring to the boil. Add the Asian greens, spring onions and beansprouts to the pan and toss to combine, then cook for 1-2 minutes, pressing everything into the sides of the pan to char and caramelise. Divide between two bowls and top with the coriander leaves and a pinch of togarashi (if using). Now buy Gordon’ s book Ramsay in 10 by Gordon Ramsay will be published by Hodder & Stoughton on 14 October, priced £25. To preorder a copy for £21.25 until 17 October, go to mailshop.co.uk/books or call 020 3308 9193. Free UK delivery on orders over £20. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved