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Ingredients Jump to Instructions ↓

  1. 225 g rice noodles

  2. 225g fresh bean sprouts

  3. 100 g red chillies

  4. 225 g water chestnuts

  5. 2 tbsp groundnut oil

  6. 1 1/2 tbsp garlic , thinly chopped

  7. 2 tsp ginger , thinly chopped

  8. 6 spring onions , shredded

  9. 1 red pepper , chopped

  10. 100 g mangetout

  11. 100 g baby sweetcorn

  12. 1 tsp salt

  13. 1/2 tsp freshly ground white pepper , freshly ground

  14. 2 tbsp light soy sauce

  15. 1 tbsp dark soy sauce

  16. 2 tsp yellow bean sauce

  17. 2 tbsp rice wine

  18. 5 tbsp chicken stock

Instructions Jump to Ingredients ↑

  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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