Chilli rice noodles with buk choy
The Australian Women's Weekly Smart Food
Chilli rice noodles with buk choy
Serving size: Serves 4
Cuisine type: AsianCooking time: Less than 30 minutes
Course: MainFavourite flavours: Easy recipesConvenience 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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