30mL peanut oil
2 cloves garlic, freshly minced
ginger to taste, grated
small to medium chillies
20g Lup cheong sausage, thinly sliced
1 x 250g packet rice noodles
(prepared as per packet instructions)
4 spring onions
150g baby corn
1/2 bunch Bok choy
120g bamboo shoots
80g straw mushrooms
120g water chestnuts
3 tablespoons char sui sauce (or hoi sin or oyster
2 tablespoons soy sauce
1 1/2 tablespoons potato or corn flour
3/4 cup water
1. Dissolve the corn flour or potato flour in cold water. Stir in the char sui and soy sauces and
put to one side.
2. Have the boiling water ready for the noodles. Prepare the vegetables, clean
and cut to bite size pieces and keep to one side.
3. Immerse noodles in prepared boiling water as per the instructions on the packet, they should take
about two minutes.
4. Put the peanut oil into a very hot wok. Add the aromatic ingredients and stir them through for
a few moments.
5. Then add the vegetables and stir fry them for about two minutes, tossing them continuously. The
vegetables should still be crunchy and the green leaves should just collapse but don't overcook them.
6. Make a hole in the centre of the stir fried vegetables and add the prepared sauce and mix it through
until it thickens. Finally drain the noodles and add them to the vegetables. Mix well and serve immediately.
For fresh Chinese vegetables, char sui sauce and Lup cheong sausage look for them at
Asian supermarkets throughout Australia.
Cost: To make the stir fried noodles it costs $8 for four people so it will cost
$2 per serve.