Bamboo and noodles

ingredients

• 500 g/1 lb fresh hokkien noodles.
• 2 teaspoon2 vegetable oil.
• 2 cloves garlic, crushed.
• 2 teaspoons finely grated fresh ginger.
• 2 fresh red chilies, chooped.
• 1 bunch/500 g/1 lb bok choy, chooped.
• 220 g/7 oz canned bamboo shoots, drained and sliced.
• 1 red pepper, chopped.
• 6 spring onions, chooped.
• 155 g/5 oz oyster mushrooms.
• 60 g/2 oz bean sprouts.
• 1 ½ tablespoon soy sauce.
• 1 ½ tablespoon hoisin sauce.
• 1 tablespoon oyster sauce.
• 1 tablespoon sweet chili sauce.

method

• Cook noodles in boiling water in a large saucepan for 3 minutes or until tender. Drain, rinse under cold water,drain again and set aside.
• Heat oil in a wok over a medium heat, add garlic, ginger and chilies and stir-fry for 2 minutes or untl golden. Add bok choy, bamboo shoots, red pepper, spring onions and noodles and stir-fry for 3 minutes.
• Add mushrooms and bean sprouts, then stir in soy, hoisin, oyster and chili sauces and stir-fry for 4 minutes or until heated through.

tip from the chef

Hokkien noodles ar Chinese egg noodles, they are available from Oriental food stores and range from wide ribbon noodles to thin spaghetti-style noodles. Any ribbon pasta such linguine,fettuccine or spaghetti can be used in their place.