Rice Noodles with Greens
|Thick rice noodles||11 Ounce (350 Gram Fresh / Dried)|
|Vegetable oil||1 Tablespoon|
|Shredded fresh ginger||2 Tablespoon|
|Garlic||2 Clove (10 gm), crushed|
|Chinese broccoli||8 Ounce, chopped (250 Gram, Gai Lum)|
|Asparagus||4 Ounce, cut into half (125 Gram)|
|Snipped garlic chives||3 Tablespoon|
|Stock||3 Fluid Ounce (1/3 Cup / 90 Milliliter)|
|Light soy sauce||2 Tablespoon|
|Cornflour||1 Teaspoon, blended with 2 teaspoons water|
1. Place noodles in a bowl and pour over boiling water to cover. If using fresh noodles soak for 2 minutes; if using dried noodles soak for 5-6 minutes or until soft. Drain well and set aside.
2. Heat oil in a wok or frying pan over a medium heat, add ginger and garlic and stir-fry for 1 minute. Add broccoli, asparagus, chives, stock and soy sauce and stir-fry for 2 minutes.
3. Add noodles to wok and stir-fry for 4 minutes or until heated through. Stir in cornflour mixture and cook for 1 minute or until mixture thickens.