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Stir-fried rice noodles with vegetables

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

Stir-fried rice noodles with vegetables

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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Serves: 4

Prep: 20 min, plus 25 mins soaking
Cook: 5 min

Ingredients
225g dried rice noodles, rice vermicelli or rice sticks
2 tbsp groundnut oil
1/2 tbsp finely chopped garlic
2 tsp finely chopped fresh ginger
6 Spring onions, shredded
225g fresh bean sprouts, trimmed at bean sprouts
100g 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 whole yellow bean sauce
2 tbsp Shaoxing rice wine
5 tbsp chicken stock or water