- 250g dried rice-stick noodles
- 2 tablespoons vegetable oil
- 1 brown onion, halved, thinly sliced
- 2 garlic cloves, thinly sliced
- 1 tablespoon curry powder
- 2 Chinese sausages, thinly sliced (see note)
- 2 medium carrots, peeled, halved lengthways, sliced diagonally
- 100g beansprouts, trimmed
- 1/2 cup Massel chicken style liquid stock
- 2 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon brown sugar
- Step 1Place noodles in a large, heatproof bowl. Cover with boiling water. Stand for 5 minutes or until noodles are tender. Drain.
- Step 2Heat a large wok over medium-high heat. Add oil. Swirl to coat. Stir-fry onion and garlic for 2 minutes or until onion has just softened. Add curry powder. Stir-fry for 30 seconds or until fragrant. Add sausage and carrot. Stir-fry for 2 minutes or until heated through. Add rice noodles, beansprouts, chicken stock, soy sauce, rice wine vinegar and brown sugar. Stir-fry for 1 to 2 minutes or until noodles are heated through. Serve.
Chinese sausage or lop cheong is found in the Asian aisle of the supermarket.
Serve with: Stir-fried large green prawns, peeled (tails intact).
- Author: Michelle Noerianto
- Image credit: Cath Muscat
- Publication: Super Food Ideas