Ching's noodles two ways!
Ching's cooking not one but two dishes with a humble Asian favourite - vermicelli rice noodles!
Beef noodle stir fry Serves 2Prep: 15 minutesCook: 5 minutes
Ingredients:150g vermicelli rice noodles, dried or ready cooked1 tsp toasted sesame oil2 tsp rapeseed oil2 fat cloves of garlic, finely chopped2 red chillies, finely sliced2 small red onions, sliced into half moon slices220g sirloin steak, sliced into 1cm thick strips (seasoned with 1 pinch of sea salt and 1 pinch of ground black pepper)1 tbsp shaosing rice wine1 tsp low sodium light soy sauce120g baby pak choy, sliced into quarters lengthways, keeping stalk intact
For the sauce:2 tbsp oyster sauceJuice 2 limes
For Garnish:Few sprigs of coriander
Cook the noodles in boiling water for 5-6 minutes, refresh in cold running water and drain. Drizzle over 1 tsp of toasted sesame oil to prevent the noodles from sticking. Set to one side. OR buy shop bought ready prepared rice noodles.
Heat a wok over high heat, 1tsp rapeseed oil and give the oil a swirl. Add the garlic, chillies, red onions and stir fry for a few seconds to release their aroma.
Then push the aromatics to one side add a 1tsp rapeseed oil and then add the seasoned steak slices. Let the beef cook for 1 minute and then toss over. Add 1tbsp shaosing rice wine. Add the light soy sauce. Follow with the pak choy and toss cooking for 30 seconds. Then add the rice noodles.
Pour in the oyster sauce and lime juice. Toss well and serve immediately. Garnish with fresh coriander sprigs.
Prawn pot noodle Serves 1Prep: 15 minutesCook: Less than 5 minutes
Equipment:1 tall glass pickle jarHot water from kettle
For the sauce:Juice 1 lime1 tbsp oyster sauce1 tsp sriracha chilli sauce or any chilli sauce1 tsp fish sauce
Layer:100g cooked vermicelli rice noodle (dressed with a drizzle sesame oil)1 small handful of spinach leaves1 small handful of beansproutsFew basil leavesFew mint leaves3-4 juicy large cooked tiger prawns, deveined, de-shelled, tail on¼ red chilli, deseeded and finely chopped
Mix together the lime juice, oyster sauce, sriracha chilli sauce, and fish sauce. Place a 1tbsp of this mixture on the bottom of the jar. Top with a layer of noodles, then the spinach leaves, beansprouts, basil leaves, mint leaves, tiger prawns and red chillies.
To serve, pour over boiling water from a kettle, stir and eat.
(Just be careful to put the jar on a plate if transporting from kitchen to desk, as the glass jar will get hot).