Stir-fried Kung Pao Veggie Rice Noodles

| Recipes

Stir-fried Kung Pao Veggie Rice Noodles

Ingredients

  • 150g rice noodles (dried)

  • 1 tbsp vegetable oil

  • 1 tbsp finely chopped fresh ginger

  • 1 tbsp finely chopped garlic

  • 1 carrot (cut into fine matchsticks or julienne strips)

  • ½ red pepper (de-seeded and thinly sliced)

  • 60g broccoli florets or sugar snaps

  • 1 spring onion (finely chopped)

  • 30g beansprouts

Sauce Mix

  • 1 tbsp Lee Kum Kee Premium Oyster Sauce

  • 1 tbsp Lee Kum Kee Chilli Garlic Sauce/ Chilli Bean Sauce

  • 2 tbsp Lee Kum Kee Hoisin Sauce

     

  • 2 tbsp water

Method

  1. Soak rice noodles in hot water until soft and loose, wash in cold water, drain and set aside.
  2. Heat oil in a wok or large frying pan, then stir-fry the ginger and garlic until aromatic (about 5s), add in all the vegetables in preferred cooking order.
  3. Stir-fry over high heat for 2-3 min, add in sauce mix.
  4. Add in the noodles and mix until heated through.
  5. Garnish with sesame seeds and/or fresh coriander.

Note: This recipe is a guideline for a noodle stir-fry. Use the same formula, pick and mix your ingredients and make your own. If you wish to add meat, tofu or Quorn, marinate as the first step. See a video recipe for a noodle stir-fry here!

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