Pad Woonsen (serves 1 hungry camper)
You will need:
1 portion of glass noodles (bean thread noodles, try to buy the unbleached kind for your own good)
a small bunch of baby Chinese kale (bok choy, choy sum, and spinach also works), washed, drained, and cut into 2″ pieces
2 free range eggs, beaten
2 cloves of garlic, crushed and roughly chopped
thick dark soy sauce (or caramel sauce if you can’t get it)
rice bran oil for frying (or a flavourless oil with a high smoke point)
Siracha sauce or a fresh chilli chopped and soaked in a bit of soy sauce
Boil a full kettle and put your dry noodles into a bowl. Pour the boiling water over your noodles, and leave for a few minutes to turn translucent and soften. Add about 3 good squirts of fish sauce to your eggs and beat to mix together. Meanwhile, heat your wok (or the biggest frypan you own) over a high heat. Add 2tbsp oil and then throw in your garlic. Move about the pan until your garlic becomes fragrant and starts to soften. Throw in your drained vegetables into the wok and stir fry until they turn bright green in colour. Push everything to one side of the pan, and add your egg mixture to the empty space. Scramble by pulling the solidified edges and bottom to the centre of the egg pile until all of the egg is cooked. Drain your noodles in the now free colander you used for your vegetables. Mix the egg together with the vegetables, and add the noodles. Continue to combine everything together in the pan, and add a good tablespoon of thick dark soy sauce (or 1/2 tbsp of the caramel). Stir everything to combine, add about 1tbsp soy sauce and taste. Add more if it needs. Throw in 1/2 tsp sugar (no need if you used caramel) and continue to stir fry.
Turn off the heat, empty onto a plate, and eat immediately with some Siracha sauce or fresh chilli in soy sauce.