100²µ/3½´Ç³ú raw beansprouts, washed
1 tbsp finely sliced coriander stems
few sprigs coriander leaves
1 tbsp freshly grated root ginger
handful kale leaves
3 shiitake mushrooms, stalks removed, sliced
1 large bunch (4–5) purple spring onions, julienned
1 tsp oyster sauce
1 tbsp oyster sauce (optional)
200g/7oz dried folded flat rice noodles
pinch caster sugar
1 tsp chilli oil
1 tbsp cornflour
rapeseed oil, for deep frying
1 tbsp rapeseed oil
pinch sea salt flakes
1 tsp finely ground sea salt
1 tsp toasted sesame oil
1 tbsp toasted sesame oil
1 tsp premium dark soy sauce
2 tbsp light soy sauce
3 tsp sugar
pinch ground white pepper
1 tsp ground white pepper
1 large free-range egg white
100²µ/3½´Ç³ú smoked tofu, sliced into thin batons
200g/7oz whole haddock fillet, skin removed, roughly chopped
100²µ/3½´Ç³ú squid, cleaned, roughly chopped
1 tsp Shaoxing rice wine (or dry sherry)