Rice noodles are mainly made from rice-flour and water and best known to be used in Asian cuisine. If you don’t use noodles right away after soaking, be sure to keep the noodles moist or else they’ll get hard. You can do so by wrapping some clingfilm around the bowl they are in.
Ingredients (Serves 4):
• 250g beef mince
• 2 tablespoons dark Soy sauce
• 2 tablespoons rice wine or dry Sherry
• 1 teaspoon Chilli sauce
• 1 tablespoon ginger, freshly grated
• 2 garlic cloves, crushed
• 250g rice noodles
• 6 spring onions, finely sliced
• 1 red pepper, finely chopped
• 128g mushrooms, sliced
• 2 tablespoons sunflower oil
• 1 tablespoon coriander, finely chopped
Place beef mince, soy sauce, rice wine (or Sherry), chilli sauce and ginger into a bowl.
Add the crushed garlic, mix together and leave to marinate for 10 minutes.
Place rice noodles in a bowl, pour boiling water over them and leave to soak for 10 minutes.
Afterwards thoroughly drain the noodles in a colander or sieve. Heat a Wok over a high heat.
Add the sunflower oil and, when it is very hot and slightly smoking add the beef.
Stir-fry the beef until brown, add the spring onions, red pepper and mushrooms and stir-fry for a further 5 minutes.
Add the noodles and mix together. Once the noodles have warmed through, serve immediately.
Decorate with a sprinkle of coriander.