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Tender wide rice noodles pick up color and peppery, meaty flavor when charred in a wok with thick slices of pastrami. This speedy, flavor-packed dish by Kris Yenbamroong of Night + Market cooks up quickly, so have all the ingredients at the ready before heating the wok.

Kris Yenbamroong
Kris Yenbamroong

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Read the full recipe after the video.

Recipe Summary

active:
20 mins
total:
25 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a wok over high until it begins to smoke; drizzle 1 teaspoon oil around wok edge. Add pastrami in a single layer around sides of wok. Cook until pastrami is warmed through and fat begins to render, about 1 minute per side. Transfer to a plate lined with paper towels to drain. Cut pastrami into bite-size (about 2-inch) pieces. Carefully wipe wok clean.

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  • Return wok to heat over high until it begins to smoke; add remaining 2 tablespoons oil. Add garlic and Thai chiles; cook, stirring constantly, until fragrant, 10 to 15 seconds. Add bell pepper and jalapeños; cook, stirring constantly, until slightly softened, 1 minute to 1 minute and 30 seconds. Add noodles, sugar, oyster sauce, and black soy sauce; toss to evenly coat. Cook, stirring occasionally, until noodles are tender and peppers are softened, 2 to 4 minutes. Add pastrami pieces; cook, stirring often, until heated through, 30 seconds to 1 minute. Remove from heat. Stir in Thai basil, fish sauce, and white pepper. Garnish with green peppercorns, if desired. Serve immediately.

Wine

Robust red from the Loire Valley: 2019 Clos du Tue-Boeuf Pineau d’Aunis.

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