Pad See Ew with Jersey Kale and Potatoes

If using dried noodles, cook according to package instructions until al dente. Rinse with cold water and set aside.

If roasting potatoes, preheat your oven to 200°C (400°F). Toss the cubed Jersey Royal potatoes with a little oil, salt, and pepper. Roast for 20-25 minutes, or until golden and tender. Otherwise, cook as preferred (boiling, steaming).

In a small bowl, whisk together the dark soy sauce, light soy sauce, vegetarian oyster sauce, brown sugar, white pepper (if using), and Jersey milk. Set aside.

Heat a wok or large skillet over high heat. Add vegetable oil and heat until shimmering.

Add the minced garlic and stir-fry for about 30 seconds until fragrant, being careful not to burn it.

Pour in the beaten eggs and scramble them quickly, breaking them into small pieces. Remove the eggs from the wok and set aside.

Add the cooked noodles to the wok and stir-fry for a minute to heat them through. Pour in the sauce and toss well to coat the noodles evenly.

Add the Jersey Kale and Jersey Royal potatoes to the wok and stir-fry for 2-3 minutes, until the kale is wilted but still vibrant green and the potatoes are heated through.

Return the scrambled eggs to the wok and toss everything together.

Drizzle with sesame oil and serve immediately.