- Cook the rice stick noodles for 3 mins in boiling water. Drain and refresh under cold running water.
- 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.
- Add rice wine, stir-fry for 2 mins, then add the stock, sugar and remaining sauces.
- Add the noodles and heat through – do not stir too vigourously (or noodles will break)
- Serve garnished with the extra bean shoots.