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Ingredients Jump to Instructions ↓

  1. 2 tablespoons groundnut oil

  2. 1 tablespoon freshly grated root ginger

  3. 1 red chilli, deseeded and finely chopped

  4. 5 fresh shiitake mushrooms , sliced

  5. 2 tablespoons turmeric

  6. 100g/3 1/2oz diced smoked bacon

  7. 1 red pepper , deseeded and sliced

  8. 1 handful of julienne carrot strips

  9. 1 handful of bean sprouts

  10. 100g/3 1/2oz cooked chicken breast, shredded

  11. 250g/9oz dried vermicelli rice noodles , pre-soaked in hot water for 10 minutes and drained

  12. 1 teaspoon crushed dried chillies

  13. 2 tablespoons light soy sauce

  14. 2 tablespoons oyster sauce

  15. 1 tablespoon clear rice vinegar or cider vinegar

  16. 1 egg , beaten

  17. A dash of toasted sesame oil

  18. 2 spring onions , sliced lengthways

Instructions Jump to Ingredients ↑

  1. Heat the groundnut oil in a wok and stir-fry the ginger, chilli, mushrooms and turmeric for a few seconds.

  2. Add the bacon and cook for less than 1 minute. Add the rest of the vegetables and cook for 1 minute, then add the cooked chicken and stir well to combine.

  3. Add the noodles and stir-fry well for 2 minutes, then season with the chillies, soy sauce, oyster sauce and vinegar and stir to combine.

  4. Add the beaten egg, stir gently until the egg is cooked through for less than 1 minute and then season with sesame oil. Sprinkle with the spring onions and serve immediately.

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