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Chilli rice noodles with buk choy

The Australian Women's Weekly Smart Food
Brett Stevens/Jane Hann
Chilli rice noodles with buk choy

Serving size: Serves 4
Cuisine type: Asian
Cooking time: Less than 30 minutes
Course: Main
Favourite flavours: Easy recipes
Convenience recipes: Budget

Chilli rice noodles with buk choy
INGREDIENTS

Fresh rice noodles are found in the refrigerated sections of supermarkets and Asian grocery stores. Because they’re fresh and not dried, they do not need to be reconstituted by cooking, nor do they require a lengthy soaking time.

400g fresh thin rice noodles
1 tablespoon peanut oil
500g lamb mince
3 cloves garlic, crushed
2 fresh small red thai chillies, chopped finely
400g buk choy, sliced thinly
2 tablespoons tamari
1 tablespoon fish sauce
2 tablespoons kecap manis
4 green onions, sliced thinly
1 cup firmly packed thai basil leaves
3 cups (240g) bean sprouts
METHOD

Place noodles in medium heatproof bowl; cover with boiling water, separate with fork, drain.

Heat oil in wok; stir-fry mince until browned. Add garlic and chilli; stir-fry until fragrant. Add noodles, buk choy, tamari, sauce and kecap manis; stir-fry
until buk choy just wilts.

Remove from heat; stir in onion, basil and sprouts.

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Tip: Try "lamb & potato" or "Low GI"
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