- 100g vermicelli rice noodle
- 1 tbsp soy sauce
An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
- 1 tsp fish sauce
A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…
- 3 tbsp oyster sauce
- 2 tbsp sunflower oil
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
- 4 chopped spring onions
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 3 chopped garlic cloves
- 1 deseeded and chopped red chilli
Part of the capsicum family, chillies come in scores of varieties and colours (from green…
- 100g thinly sliced shiitake or chestnut mushrooms
- 200g broccoli florets
Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…
- 2 roughly chopped heads of pak choi
This member of the cabbage family has a number of different names, including…
Soak the rice vermicelli in boiling water for 4 minutes. Drain, refresh under cold water, drain again and set aside.
Mix soy, fish sauce and oyster sauce in a bowl. Heat the sunflower oil in a large wok, add spring onions, chopped garlic cloves and the deseeded and chopped chilli.
Stir fry for 20 seconds before adding the thinly sliced shiitake or chestnut mushrooms and broccoli florets. Stir fry for 1 minute, then add the pak choi and the sauce mixture. Stir and cook for about 2 minutes over a high heat, adding a splash of water if the sauce becomes too thick.
Tip in the noodles, remove from the heat and toss to mix well. Serve in warmed bowls and tuck in with your chopsticks.