Camille Gobert

Cut the tofu into 1cm cubes, and marinate it with light and dark soy sauces, oyster sauce, dark rice vineager, one or two cloves of freshly crushed garlic, and some neutral oil, ideally for a few hours.

When the tofu is ready, heat a wok on high heat, add some neutral oil in it, and stir fry the tofu until the outside has a crust, almost charred. Set aside in a plate.

Cook the rice noodles according to the package instructions, so that they are ready at the end of step 7.

In my experience, you usually have to soak them in warm mater for about 1 hour.

Prepare the sauce for the noodles by mixing the light and dark soy sauces, oyster sauce, dark rice vineager, and sugar, until the sugar is fully dissolved.

Rinse the bok choys to remove any dirt, then separate all the leaves from the roots. Cut the roots into 1.5cm-wide pieces.

Heat the same wok on medium-low heat, pour some neutral oil in it, and add the crushed garlic.

When the garlic start to turn golden, turn the heat to medium-high, and add the bok choy roots, stirring occasionnaly. After 2-3 minutes, add the bok choy leaves, and stir for one more minute.

Once the bok choy leaves are soft, push everything to one side of the wok, crack the eggs in a bowl, briefly whisk them, and add them in the empty side of the wok, stirring often. Stir them often until they are cooked.

Once the eggs are cooked, add the tofu back into the wok, and mix everything together for about one minute. Set aside in a plate.

Add some neutral oil to the empty wok on high heat, and once the oil is very hot, add the noodles in the wok. Stir fry them for about 30 seconds, then add the sauce, and keep frying the noodles for a few minutes.

When the noodles are ready, add the mix of ingredients you set aside earlier back into the wok, and mix everything for 1–2 minutes.

Add some freshly ground black or white pepper, and serve immediately.