Method
Place rice noodles in a bowl and cover with boiling water. Soak for 4-5 minutes. Drain and rinse in cold running water.
Heat a large frying-pan over high heat until hot. Add a little oil, add the garlic, ginger and chillies and stir-fry for 30 seconds. Add Mushroom & Hemp Magic Mince. Stir-fry for 7-8 minutes, breaking up with a wooden spoon, and cook until caramalised. Set aside.
Meanwhile, combine sauce ingredients in a bowl and set aside.
Add a little more oil. Then pour in egg mixture, swirl around the pan to form a pancake, cook until set. Set aside and roughly chop.
Add a little more oil and quickly stir fry the spring onion, red pepper, peas and sprouts for 2-3 minutes. Add the sauce, stir, then add the egg and noodles, stirring to combine. Place on a large platter, garnish with nuts, coriander leaves and spring onions, if using, to serve.
Ingredients
- 300g fine rice noodles (vermicelli)
- 1 thumb sized piece of fresh ginger, crushed
- 4 cloves garlic, crushed
- 2 red chillies, deseeded, thinly sliced
- Olive oil
- Mushroom & Hemp Magic Mince
- 4 eggs, beaten with a little salt and pepper
- 1 spring onion, thinly sliced
- 1 red pepper, cut into thin strips
- 1 cup sugar snap or snow peas, sliced in half lengthwise (or beans)
- 1 cup bean sprouts
- 2 tbsp Chinese Shaoxing cooking wine
- 1/4 cup soy sauce
- 2 tsp curry powder
- 1 tsp sugar
- A generous pick of white pepper
- 50g peanuts or cashews to serve
- 1/2 cup coriander, roughly chopped, to serve
- Spring onions, finely chopped (optional)
