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Rice Noodles With Greens

Authentic.Thai's picture
Ingredients
  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
  Water 2 Teaspoon
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Thai
Course: 
Main Dish
Method: 
Stir Fried
Dish: 
Noodle
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
6

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