Stir-fried rice noodles with vegetables:
By: Ken Hom From: Good Food Live
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Stir-fried rice noodles with vegetables:
- Prep time:
- 10 mins, plus 25 mins soaking
- Cook time:
- 5 mins
- Serves:
Light flavours, colourful veggies and crunchy textures make Ken Hom's stir-fried noodles an exotic South East Asian treat.
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Ingredients
main:
- 225g Rice noodles
- 225g fresh bean sprouts
- 100 g red chillies
- 225g water chestnuts
- 2 tbsp groundnut oil
- 1.5 tbsp Garlic, thinly chopped
- 2 tsp Ginger, thinly chopped
- 6 Spring onions, shredded
- 1 red pepper, chopped
- 100g mangetout
- 100 g baby Sweetcorn
- 1 tsp Salt
- 0.5 tsp freshly ground white pepper, freshly ground
- 2 tbsp light Soy sauce
- 1 tbsp dark Soy sauce
- 2 tsp yellow bean sauce
- 2 tbsp rice wine
- 5 tbsp chicken stock
Method
1. Soak the rice noodles in a bowl of warm water for 25 minutes, before draining in a colander or sieve.2. Trim the bean sprouts and finely shred the chillies and water chestnuts.
3. Heat a wok until very hot and add the oil. When the oil is at smoking point, add the garlic, ginger, spring onions, pepper, mange tout and baby corn, and stir-fry for a high heat for about one minute. Add the rest of the ingredients along with the drained noodles. Stir-fry for a further three minutes until everything is well-mixed. Serve straight away.
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