Care & Storage
For Eating Fresh: Wash and store in a perforated plastic in your fridge's crisper for up to a week. Please eat the stalks, leaves, and florets - it's all delicious.
May - July, September - October
Adapted from Pok Pok by Andy Ricker
Serves one as a one-plate meal. To make more double or quadruple the ingredients, but cook each batch separately.
1½ tsp plus 1 tbsp vegetable oil
1 tsp plus 1 tbsp clove garlic, minced or crushed in a mortar
4 oz boneless pork loin, chicken breast, or tofu, thinly sliced into bite sized pieces
½ tsp Thai fish sauce
¼ tsp plus 1 tsp sugar
6 oz fresh wide, flat, rice noodles (look in the refrigerated section of Chinese and Southeast Asian markets. You may find uncut sheets, which you’ll have to unfold and slice yourself)
1 tsp soy sauce
1 tsp Thai black soy sauce
Small pinch ground pepper
1 large egg
2 oz Chinese broccoli, coarsely chopped
Heat a wok over very high heat and add the 1½ tsp oil. When it begins to smoke lightly, add the 1 tsp garlic, remove the wok from the heat, and let it sizzle, stirring, about 15 seconds. Put wok back on heat, add the pork, chicken, or tofu and stir well. Add the fish sauce and ¼ tsp sugar. Stir and flip ingredients until cooked through, just about one minute. Transfer to a bowl and set aside.
Prepare the noodles by microwaving them briefly or dunking in boiling water for just a few seconds until they are a pliable enough to separate without crumbling. Slice into 1 inch strips, if you have uncut sheets. Drain well before proceeding.
Combine the soy sauces, sugar, and pepper in a small bowl and stir well. Wipe out the wok and heat it over very high heat, adding 1 tbsp oil. When it begins to smoke lightly, crack in the egg. It should spit and sizzle violently and the whites should bubble and puff. Cook without disturbing until the egg turns light golden brown at the edges, about 30 seconds. Flip the egg and push it to one side of the wok. Add the noodles and cook for 15 seconds, prodding and stirring lightly so they don’t clump. Add the garlic and cook for 15 seconds, stirring to break up the egg and noodle slightly. Add the Chinese broccoli and stir-fry until the leaves just begin to wilt, about 15 seconds. Add the reserved pork, chicken, or tofu. Add the soy sauce mixture, adding a splash of water if necessary to make sure nothing is left behind in the bowl. Stir-fry, letting the egg break up, until noodles have absorbed the liquids, about 1 minute. Transfer to a plate and serve immediately.