[Abewsha]

Ingredients
225 g rice sticks, rice vermicelli or rice noodles
2 tbsp groundnut oil
1/2 tbsp finely chopped garlic
2 tsp finely chopped ginger
6 spring onions, shredded
225 g bean sprouts, trimmed at bean sprouts
100 g red or green chillies, finely shredded
225 g water chestnuts, peeled if fresh, rinsed if canned, finely shredded
1 tsp salt
1/2 tsp freshly ground white pepper
2 tbsp light soy sauce
1 tbsp dark soy sauce
2 tsp yellow bean sauce
2 tbsp shaoxing rice wine or dry sherry
5 tbsp chicken stock or water
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Method
1. Soak the rice noodles in a bowl of warm water for 25 minutes, then drain.

2. Heat a wok or large frying pan until it is very hot. Add the oil, and when hot, toss in the garlic, ginger and spring onions and stir-fry for 15 seconds. Next, add the bean sprouts, shredded peppers and water chestnuts. Stir-fry for 1 minute.

3. Next add the noodles, followed by the salt, light soy sauce, dark soy sauce, bean sauce, rice wine, stock and. Stir-fry for about 3 minutes until the noodles are well-mixed and heated through.