This recipe I am sharing is using rice noodles. They are my favourite.
I find rice noodles not too heavy and filling, and extremely easy and quick to prepare. It's such a versatile ingredient, often fried or eaten in a broth.
You can choose your favourite meat, or no meat at all. Also, you can swap any of the vegetables for your favourite ones, or whatever you may have in your fridge.
4-5blocks of Chinese rice / vermicelli noodles
1fillet of meat thinly slicedabout 200g / 7oz per person
1/2Onion sliced length waysoptional
Handful of mushrooms cut quarters
1piecescourgette /zucchini cut bite size
1cmthick piece of ginger finely chopped
1clovegarlic finely chopped
2teaspoonscornflour / cornstarch
1tablespoonLight soy sauce
1teaspoonChinese rice wine
1teaspoonchicken stock powder
1teaspoonhot chili flakesoptional
1tablespoontoasted sesame seeds
1spring onions / scallions
A handful of fresh coriander / cilantro
Prepare the noodles. Boil the kettle and place the dried noodles in your wok. Pour the hot water over your noodles and separate the noodles, wiggle them around until they become loose. (takes about 2 minutes). Drain the noodles and using scissors or knife, cut the noodles a little so they are not so long. Set noodles to one side.
Prepare the vegetables & meat and the other ingredients.
Start by cutting the vegetables into bite sized pieces and set aside.
Slice the meat into thin strips, say 1/2 cm thick, again bite size then marinade the meat
Add all the ingredients from the Marinade, EXCEPT the 1/2 cup of cold water to the sliced meat.
Add the chopped garlic & ginger to the meat. Mix everything very well, then add 2 Tablespoons of water from your 1/2 cup of water and combine well.
Heat your wok until it is very hot.
TIP: You need to have your wok very hot so that as soon as you add the meat, it will sizzle and seal quickly, keeping it moist and tender.
Add the marinated meat and stir until cooked through. Then add the vegetables and stir continuously so the bottom does not burn.
When the vegetables are almost cooked through, about 2-3 minutes after adding, use the remaining 1/2 cup of cold water (from the marinade ingredients) and pour the water around the side of the wok.Stir until the water thickens in to a sauce.
Add the noodles and combine with all the ingredients. Stir until the noodles have heated through, about 2-3 minutes.
Sprinkle the scallions / spring onions & coriander / cilantro