A delicious stir fried rice noodles dish from ” Chinese Food made Easy” by Ching-He Huang.
Ingredients
- 2 tbsp groundnut oil
- 1 tbsp grated fresh root ginger
- 1 red chilli de-seeded, finely chopped
- 5 fresh shiitake mushrooms sliced
- 2 tsp ground turmeric
- 100 smoked bacon finely chopped
- 1 red pepper de-seeded and sliced
- 1 handful julienned carrot strips
- 1 handful beansprouts
- 100 g leftover chicken shredded
- 250 g dried vermicelli rice noodles pre-soaked in hot water for 10 minutes and drained
- 1 tsp crushed dried chillies
- 2 tbsp light soy sauce
- 2 tbsp oyster sauce
- 1 tbsp clear rice vinegar or cider vinegar
- 1 free range egg beaten
- dash toasted sesame oil
- 2 spring onions sliced lengthways
Servings:
Instructions
- Heat a wok until smoking and add the groundnut oil, then stir fry the ginger, chilli, mushrooms and turmeric for a few seconds.
- Add the bacon and cook for 15-20 seconds, then add the red pepper, carrots, beansprouts and cooked chicken. Stir-fry for one minute.
- Add the noodles to the wok and toss for 1-2 minutes, then season with the chillies, soy sauce, oyster sauce and vinegar. Stir well to combine.
- Pour the beaten egg into the wok and stir gently for one minute, or until the egg is cooked through. Season with a dash of sesame oil, then pile the stir-fry onto a serving plate and garnish with the sliced spring onions.
Share this Recipe
Powered byWP Ultimate Recipe