Tuesday, 17 August 2010

Rice Noodles with Broccoli

This Ken Hom recipe takes advantage of the quick cooking characteristics of rice noodles. Cooked and combined with blanched broccoli, the noodles make a delectable vegetarian dish for one or two people. Any leftovers reheat (stir-fry) very nicely.

Serves: 6
Preparation time: 15 minutes
Cooking time: 4 minutes


- 1 lb (450g) broccoli
- 12 oz (350g) thin dried rice noodles
- 1 1/2 tablespoons oil, preferably groundnut
- 2 tablespoons garlic, coarsely chopped
- 2 tablespoons spring onions, coarsely chopped
- 3 tablespoons water
- 2 tablespoons oyster sauce
- 1 tablespoon dark soy sauce
- 2 teaspoons sesame oil


Fill a large pot with water, add salt, and bring to the boil.

Separate the broccoli heads into small florets, and peel and slice the stems.

Blanch the broccoli pieces in the boiling water for 4 minutes.

Place the rice noodles in a large heatproof bowl. Drain the hot water from the blanched broccoli into the rice noodles and immerse the broccoli pieces in cold water. Drain the broccoli thoroughly.

Let the noodles stand in the hot water for 2 minutes, then drain.

Heat a wok or large frying pan until it is hot, then add the oil, garlic, and spring onions.

Stir-fry for 20 seconds.

Stir in the drained rice noodles and broccoli and continue to stir-fry for 1 minute.

Then add the water, oyster sauce, dark soy sauce, and sesame oil and cook for 2 minutes.

Turn the mixture onto platter and serve at once. 


This recipe can be easily doubled for a larger crowd. If you like it spicy, add 2 teaspoons of chilli bean sauce with the oyster sauce.


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