Recipes - Chinese

Rice Stick Noodles with Chinese Chives


A quick and tasty Chinese meal consisting of classic rice stick noodles with fresh chives. Try this Chinese recipe
Cooking Time: < 15mins
Serves:3 to 4
Total time: 15mins - 30mins
Course: Main
Cook Method: Stir-Fry
Cuisine: Chinese









Ingredients:

400g Erawan Medium Rice Stick Noodles
½ medium sized Spanish onion (sliced finely)
6 shallot stems (cut in half lengths)
1 cup bean shoots
1 ginger root and 1 garlic clove (roughly pounded)
1 cup Chinese chives (cut into half lengths)
2 tbsp cooking oil
⅓ cup Shaoxing rice wine
3 tbsp Lee Kum Kee Premium Soy Sauce
2 tsp castor sugar
⅓ tsp Lee Kum Kee Sesame Oil
½ cup Swanson Chicken Broth (or water)
extra bean shoots (to garnish)




Steps:
  1. Cook the rice stick noodles for 3 mins in boiling water. Drain and refresh under cold running water.
  2. Heat oil until smoking, add garlic and ginger, and stir-fry for 1 min. Add onions, chives, shallots and bean shoots and stir-fry for a further 4 mins.
  3. Add rice wine, stir-fry for 2 mins, then add the stock, sugar and remaining sauces.
  4. Add the noodles and heat through – do not stir too vigourously (or noodles will break)
  5. Serve garnished with the extra bean shoots.

 


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Rice Stick Noodles with Chinese Chives

Rice Stick Noodles with Chinese Chives

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A quick and tasty Chinese meal consisting of classic rice stick noodles with fresh chives. Try this Chinese recipe

Cooking Time: < 15mins
Serves: 3 to 4
Total time: 15mins - 30mins
Course: Main
Cook Method: Stir-Fry
Cuisine: Chinese
Ingredients

400g Erawan Medium Rice Stick Noodles
½ medium sized Spanish onion (sliced finely)
6 shallot stems (cut in half lengths)
1 cup bean shoots
1 ginger root and 1 garlic clove (roughly pounded)
1 cup Chinese chives (cut into half lengths)
2 tbsp cooking oil
⅓ cup Shaoxing rice wine
3 tbsp Lee Kum Kee Premium Soy Sauce
2 tsp castor sugar
⅓ tsp Lee Kum Kee Sesame Oil
½ cup Swanson Chicken Broth (or water)
extra bean shoots (to garnish)

Instructions
  1. Cook the rice stick noodles for 3 mins in boiling water. Drain and refresh under cold running water.
  2. Heat oil until smoking, add garlic and ginger, and stir-fry for 1 min. Add onions, chives, shallots and bean shoots and stir-fry for a further 4 mins.
  3. Add rice wine, stir-fry for 2 mins, then add the stock, sugar and remaining sauces.
  4. Add the noodles and heat through – do not stir too vigourously (or noodles will break)
  5. Serve garnished with the extra bean shoots.

 

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