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noodles with vegetables -
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03-31-2012, 05:40 AM
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 Buy Ingredients at mySupermarketMore information 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.
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03-31-2012, 05:47 AM
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03-31-2012, 06:14 AM
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03-31-2012, 06:18 AM
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03-31-2012, 06:33 AM
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03-31-2012, 08:39 AM
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04-09-2012, 07:12 AM
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04-09-2012, 08:18 AM
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04-09-2012, 09:01 AM
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04-25-2012, 09:46 PM
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