Asian Recipes - Stir-Fried Fresh Broad Rice Noodles Recipe

Ingredients

• 3 to 4 tbsp/45 to 60 ml vegetable oil

• 1 1/2 to 2 cups/375 to 500 ml julienne of sweet peppers, assorted colors

• 1 lb/500 g fresh broad rice noodles, loosened

• 1 cup/250 ml fresh bean sprouts, trimmed

• Coarsely chopped green onion and fresh coriander tossed with finely sliced red chili for garnish (You'll need at least 1/2 cup/125 ml of this mixture.)

Seasoning:

• 2 cloves garlic, minced

• 2 fresh red chilies, minced

• 2 tsp/10 ml Chinese wine, or whiskey

• 4 to 6 tsp/20 to 30 ml fish sauce

• 1 to 2 tbsp/15 to 30 ml sweet soy sauce

Serves 4

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Method:

1. Prepare all ingredients and have at hand. Preheat a wok or a large, heavy frying pan over high heat. Add oil.

2. As soon as the oil is hot, add the garlic and chilies. Stir once or twice, then add the peppers. Continue to stir-fry for a few minutes while sprinkling the Chinese wine and some fish sauce over the mixture.

3. Add the rice noodles and continue to cook, mixing the noodles with the peppers while sprinkling more fish sauce over everything.

4. When the noodles are heated through, drizzle the soy sauce over top and add the bean sprouts. Toss the noodles and mix well. Transfer to a serving plate, garnish and serve.

Note: Fresh broad rice noodles are precooked, glossy white and about 3/4 of an inch wide. They are a favorite stir-fry staple of street vendors since they only need to be seasoned and thoroughly heated through. You will find them refrigerated in many Asian markets and supermarkets. When they are very fresh the noodles are soft and pliable. When refrigerated they become quite firm, but once heated, they are tender and flexible again. You can try this recipe with red onions, carrots and cabbage if peppers aren't available.