Recipe for Stir-Fried Rice Noodles with Vegetables 
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Yield:
4
Ingredients:
Amount Ingredient
225 gm dried rice noodles, rice vermicelli or rice sticks
2 tbl groundnut oil
1/2 tbl finely chopped garlic
2 tsp finely chopped fresh ginger
6 x spring onions, shredded
225 gm fresh bean sprouts, trimmed at bean sprouts
100 gm red or green chillies, finely shredded
225 gm water chestnuts, peeled if fresh, rinsed if canned, finely shredded
1 tsp salt
1/2 tsp freshly ground white pepper
2 tbl light soy sauce
1 tbl dark soy sauce
2 tsp whole yellow bean sauce
2 tbl Shaoxing rice wine or dry sherry
Instructions:
Instructions: Soak the rice noodles in a bowl of warm water for 25 minutes, then drain.

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

Level of difficulty: Easy

Preparation Time: 20 minutes, plus 25 minutes soaking

Cooking Time: 5 minutes

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  ... Stir-Fried Rice Noodles with Shellfish and Bok Choy   ::   Stir-Fried Rice with Vegetables   ...