Light and Easy Rice Noodles

Making my way through the streets of Hong Kong and other Asian cities, I have often paused at kerbside food stalls to enjoy this ‘fast food’ dish. It is light but sustaining and easy to digest as you go about your business. This recipe makes a quick lunch for two using either fresh or dried flat rice noodles.

Ingredients

Sauce

  • 2 tablespoons hoisin sauce
  • tablespoons light soy sauce
  • 2 teaspoons chilli bean sauce
  • 1 tablespoon sesame oil

Method

If you are using dried rice noodles, bring a large pan of water to the boil, remove it from the heat and add the rice noodles. Leave to stand for about 10 minutes, then drain thoroughly. If you are using fresh rice noodles, set up a steamer or fill a wok or deep casserole with at least 5 cm (2 in) water. Put a rack into the wok or casserole and bring the water to the boil. Put the rice noodles onto a deep plate and lower the plate into the steamer or onto the rack. Cover the wok tightly. Gently steam on a low heat for 15–20 minutes.

Combine the sauce ingredients and pour over the softened or steamed noodles. Garnish with the sesame seeds and serve.

Garnish

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