Ingredients Jump to Instructions ↓

  1. 225 g rice sticks, rice vermicelli or rice noodles

  2. 2 tbsp groundnut oil

  3. 1/2 tbsp finely chopped garlic

  4. 2 tsp finely chopped ginger

  5. 6 spring onions , shredded

  6. 225 g bean sprouts , trimmed at bean sprouts

  7. 100 g red or green chillies , finely shredded

  8. 225 g water chestnuts , peeled if fresh, rinsed if canned, finely shredded

  9. 1 tsp salt

  10. 1/2 tsp freshly ground white pepper

  11. 2 tbsp light soy sauce

  12. 1 tbsp dark soy sauce

  13. 2 tsp yellow bean sauce

  14. 2 tbsp shaoxing rice wine or dry sherry

  15. 5 tbsp chicken stock or water

Instructions Jump to Ingredients ↑

  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. Next add the noodles, followed by 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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