Ingredients
1 tbsp sunflower oil
3 garlic cloves, finely minced
1 large thumb-sized piece of fresh ginger, finely chopped
2 red chillies, thinly sliced
6 spring onions, thinly sliced
100g green beans, trimmed
1 red pepper, deseeded and thinly sliced
1 tbsp curry powder
100g frozen peas
3 tbsp dark soy sauce
1 tbsp rice wine
1 tsp sugar
1 tsp sesame oil
225g rice vermicelli
300ml boiling hot chicken stock (use veg stock for vegetarian dish)
Large handful of fresh coriander, roughly chopped
Method
- Heat the oil in a large wok over a high heat and stir-fry the garlic, ginger, chilli and spring onions for 2 minutes until the onions are just tender.
- Add the green beans and red pepper and stir-fry for a further 4 minutes before stirring in the curry powder, frozen peas, soy sauce, rice wine, sugar and sesame oil.
- Roughly break in the noodles and pour over the chicken stock, making sure the noodles are completely submerged. Continue to stir until the noodles are tender; which should only take a couple of minutes, by which time the liquid should also have evaporated.
- Serve in deep bowls with a generous sprinkle of coriander.
This Recipe was taken from www.donalskehan.com
