Chilli rice noodles with bok choy
ACP books Dinner lamb
INGREDIENTS
400g fresh rice noodles
1 tablespoon peanut oil
500g lamb mince
3 cloves garlic, crushed
2 fresh small red Thai chillies, chopped finely
400g bok choy, sliced thinly
2 tablespoons tamari (or soy sauce)
1 tablespoon fish sauce
2 tablespoons kecap manis
4 green onions (green shallots), sliced thinly
1 cup lightly fresh Thai basil leaves
3 cups (240g) bean sprouts
METHOD
Place noodles in a medium heatproof bowl; cover with boiling water, separate gently, drain.
Heat oil in wok; stir-fry mince until browned. Add garlic and chilli; stir-fry until fragrant. Add noodles, bok choy, tamari, sauce and kecap manis; stir-fry until bok choy just wilts.
Remove from heat; stir in onion, basil and sprouts.
Serve topped with sliced chilli, if desired.
Not suitable to freeze or microwave.
COOK’S NOTE: Fresh rice noodles are found in the refrigerated sections of supermarkets as well as in 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.
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