serves
2
prep
10 minutes
cook
15 minutes
difficulty
Easy
serves
2
people
preparation
10
minutes
cooking
15
minutes
difficulty
Easy
level
Stream free On Demand
Noodles
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G
Watch The Full Episode Here
G
Ingredients
- 150 g dried rice vermicelli noodles
- 2 tbsp vegetable oil
- 1 red onion, thinly sliced
- 3 garlic cloves, crushed
- 2 cm x 3 cm piece ginger, peeled and grated
- 1 Thai green chilli, chopped
- 2 capsicums, thinly sliced (1 red, 1 yellow)
- 1 large carrot, peeled and julienned
- 1 handful bean sprouts
- 1 handful green beans, cut lengthways
- 1 tsp medium curry powder
- 2 tbsp light soy sauce
- 1 spring onion, thinly sliced
Instructions
- Fill and boil kettle. Place the dried rice noodles in a large heatproof bowl, cover with boiled water and leave to soften for a minute less than the packet instructions say (around 4-7 minutes).
- Drain the noodles and refresh under cold running water, drain again and drizzle with 1 tablespoon of oil to prevent sticking. Set aside.
- Heat the remaining oil in a wok or large frying pan over high heat and add the onion, garlic, ginger and chilli. Cook, stirring regularly so the ginger and garlic don't burn, for 5 minutes.
- Add the rest of the vegetables. Cook, stirring, for 5 minutes, or until the vegetables have wilted.
- Add the curry powder, soy sauce and the noodles. Add salt if desired. Mix well, but carefully, until the noodles are coated and the vegetables are tossed through evenly. Serve with fresh spring onion.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Noodles
