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Stir-fried rice noodles with vegetables:

Ken Hom from Good Food Live
Light flavours, colourful veggies and crunchy textures make Ken Hom's stir-fried noodles an exotic South East Asian treat.

Stir-fried rice noodles with vegetables:

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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Prep: 10 min, plus 25 mins soaking
Cook: 5 min

Ingredients

main:

225g Rice noodles
225g fresh bean sprouts
100g 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
100g baby corn
1 tsp Salt
0.5 tsp white pepper, freshly ground
2 tbsp light Soy sauce
1 tbsp dark Soy sauce
2 tsp whole yellow bean sauce
2 tbsp rice wine
5 tbsp chicken stock