Ingredients

225g/8oz flat dried rice noodles

50g/2oz shallots

100g/4oz onions

4 spring onions

3 fresh red chillies (or green ones if you want a hotter dish)

2 tbsp groundnut (peanut) oil

3 tbsp coarsely chopped garlic

3 tbsp light soy sauce

1 tbsp Shaoxing rice wine or dry sherry

1 tbsp lime juice

1 tbsp light soy sauce

salt

freshly ground black pepper, to taste

1 tbsp sugar

2 tbsp vegetarian oyster sauce

225g/8oz fresh bean sprouts

handful fresh coriander sprigs

3 tbsp coarsely chopped roasted peanuts for garnish

Method

Soak the rice noodles in a bowl of hot water for 25 minutes.

While the noodles are soaking, prepare the vegetables. Peel and thinly slice the shallots and onion. Slice the spring onions at a slight angle into 2.5cm/1in lengths. Seed and finely chop the chillies.

When the noodles have soaked for 25 minutes, drain well in a colander or sieve. Discard the water.

Heat a wok over high heat. When it is hot, add the oil. When it is very hot and slightly smoking, add the shallots, onion, spring onions, chillies and garlic, and stir-fry for one minute.

Add the rice noodles, soy sauce, rice wine or sherry, lime juice, soy sauce, pepper, sugar and vegetarian oyster sauce, and continue to stir-fry for two minutes, mixing well.

Add the bean sprouts and continue to stir-fry for four minutes.

Finally, add the coriander and stir-fry briskly for 30 seconds.

Turn onto a warm platter, sprinkle with the peanuts and serve at once.

Cooks Comments and Tips

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