Ingredients
- 100g vermicelli rice noodle
- 1 tbsp soy sauce
- 1 tsp fish sauce
- 3 tbsp oyster sauce
- 2 tbsp sunflower oil
- 4 chopped spring onions
- 3 chopped garlic cloves
- 1 deseeded and chopped red chilli
- 100g thinly sliced shiitake or chestnut mushrooms
- 200g broccoli florets
- 2 roughly chopped heads of pak choi
Method
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Soak the rice vermicelli in boiling water for 4 minutes. Drain, refresh under cold water, drain again and set aside.
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Mix soy, fish sauce and oyster sauce in a bowl. Heat the sunflower oil in a large wok, add spring onions, chopped garlic cloves and the deseeded and chopped chilli.
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Stir fry for 20 seconds before adding the thinly sliced shiitake or chestnut mushrooms and broccoli florets. Stir fry for 1 minute, then add the pak choi and the sauce mixture. Stir and cook for about 2 minutes over a high heat, adding a splash of water if the sauce becomes too thick.
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Tip in the noodles, remove from the heat and toss to mix well. Serve in warmed bowls and tuck in with your chopsticks.