Stir-fried rice noodles with vegetables

By: Ken Hom From: Market Kitchen

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This recipe is classed as easy

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Prep time:
20 mins, plus 25 mins soaking
Cook time:
5 mins
Serves:
4

Serve a delicious noodle dish with Ken Hom's colourful, flavourful and simple recipe, cooked in a matter of minutes

Ingredients

  • 225g rice sticks, rice vermicelli or Rice noodles
  • 2 tbsp groundnut oil
  • 1/2 tbsp finely chopped Garlic
  • 2 tsp finely chopped Ginger
  • 6 Spring onions, shredded
  • 225g bean sprouts, trimmed at bean sprouts
  • 100 g red or green chillies, finely shredded
  • 225g water chestnuts, peeled if fresh, rinsed if canned, finely shredded
  • 1 tsp Salt
  • 1/2 tsp freshly ground white pepper
  • 2 tbsp light Soy sauce
  • 1 tbsp dark Soy sauce
  • 2 tsp yellow bean sauce
  • 2 tbsp shaoxing rice wine or dry Sherry
  • 5 tbsp chicken stock or water
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Method

1. Soak the rice noodles in a bowl of warm water for 25 minutes, then drain.

2. Heat a wok or large frying pan until it is very hot. Add the oil, and when hot, toss in the garlic, ginger and spring onions and stir-fry for 15 seconds. Next, add the bean sprouts, shredded peppers and water chestnuts. Stir-fry for 1 minute.

3. Add the salt, light soy sauce, dark soy sauce, bean sauce, rice wine, stock and. Stir-fry for about 3 minutes until the noodles are well-mixed and heated through. Serve at once.

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