Ginger and cha lua noodles
Author: 
Recipe type: Main
Cuisine: Fusion
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
A fast stir-fry
Ingredients
  • 4 bunches egg noodles (180g dried)
  • About 5 thickish slices of chả lụa/Vietnamese ham (enough meat for 2-3)
  • 5-6 spring onions
  • 1 tablespoon nước mắm/fish sauce [1]
  • 1 teaspoon ground ginger
Instructions
  1. Cut up the chả lụa into rectangles, about 2cm x 0.5cm wide (see picture for an idea of the size). Cut up the spring onions into slices, separating the white parts from the green part. Make thinner slices of the white part.
  2. Cook the noodles: bring the water to a boil, throw the noddles in, and wait for the water to boil again (2 minutes, or check the instructions on your pack of noodles). Then drain, and rinse in plenty of cold water to remove as much starch as possible.
  3. Bring a frying pan or a wok to medium heat with some oil: put in the white part of the spring onions, and fry until fragrant (about 30-1min).
  4. Add the ground ginger, the fish sauce, and the meat: stir very quickly in order to coat evenly with the seasonings, and wait for a few minutes (not so much to cook the meat, as to make sure everything is homogenous).
  5. Then throw in the noodles with some oil, and toss together until everything is evenly coated. Wait a few minutes for the noodles to become hot again; and add the spring onions. Withdraw from heat and serve.
  6. Very, very lazy dish. It would work equally well, I suspect, if you replaced the chả lụa by another meat with a strong taste (xá xíu/roast pork is the one that comes to mind, but any marinated meat will do).
Recipe by Aliette de Bodard at https://www.aliettedebodard.com/recipes/ginger-cha-lua-noodles/