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Enamelware dish with a red rim filled with noodles and green veg
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Suki Haeng

This recipe comes in three parts: the suki sauce, the stir fry sauce, and the stir fry itself. The sauce recipe makes about 275 millilitres and it'll get you through making quite a few plates of these noodles. You can also use it as a dipping sauce with hot pot. It’ll keep in the fridge for awhile. The stir fry serves one as a main, more as part of a larger spread.
Servings: 1 serving

Ingredients

Nam jim suki

  • 2 tablespoons minced garlic ~20 grams
  • 1 head pickled garlic ~19 grams (use a Thai brand)
  • 3 tablespoons red fermented tofu ~50 grams
  • 60 millilitres water ¼ cup
  • 3 tablespoons Thai sriracha
  • 1 ½ tablespoons granulated sugar ~21 grams
  • 1 ½ tablespoons white vinegar
  • 1 tablespoon lime juice
  • 1 teaspoon salt ~7 grams
  • 1-2 tablespoons chopped red chilli dealer’s choice; optional
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon toasted sesame seeds

Stir fry sauce (one portion)

  • 2 tablespoons sodium free stock or water
  • 1 tablespoon + 2 teaspoons nam jim suki
  • 1 tablespoon vegan oyster sauce
  • 1 teaspoon thin soy sauce
  • ¾ teaspoon sugar
  • â…› teaspoon ground white pepper

Stir fry

  • 40 grams dried glass noodles
  • 1-3 tablespoons oil
  • 1 ½ teaspoon chopped garlic
  • 100 grams medium-firm tofu cut into cubes (scant 1 cup)
  • 70 grams napa cabbage about 1 packed cup, roughly chopped
  • 20-25 grams water spinach about ½ cup, cut into approximate 2 inch pieces
  • 25-30 grams celery a handful, cut into approximate 2 inch thin matchsticks
  • 1 spring onion roughly chopped

Condiments to serve (all optional)

Instructions

Sauce

  • Combine everything but the sesame oil and sesame seeds in a blender and blend to a smooth or semi smooth paste (a few little bits are fine).
  • Pour into a container and mix the sesame seeds and oil through.

Stir fry sauce

  • Combine everything in a small bowl and give it a mix to combine.

Suki haeng

  • Place the bundle of noodles in a bowl and cover with warm water. Leave for at least 10 minutes, until they’re pliable. Drain in a mesh colander and snip a few times with scissors to shorten the strands.
  • Heat a wok to the highest possible heat. Add the oil, which should begin to smoke quickly.
  • Add the garlic and cook for just a few seconds before adding the tofu. Stir fry until there’s a little colour on the tofu (around 30 seconds).
  • Tip the cabbage, water spinach, and celery into the wok and stir fry continuously for around 20-30 seconds.
  • Finally, add the noodles and the stir fry sauce. Toss, flip, and stir everything continuously until the noodles have absorbed all of the liquid and the dish is dry. Don’t worry if some bits stick to the side of the wok.
  • Turn off the heat and add the spring onions.
  • Serve with additional nam jim suki and condiments, if you can be arsed to make them (it's worth it).

Notes

You can buy jars of pickled garlic in Thai grocers
Glass noodles come either in large bags or in small bundles, which are usually 40-50 grams.