Vegetable rice noodles

Name: Vegetable rice noodles
Cuisine: Thai
Ingredients: 8 wood ear mushrooms, soaked in warm water for 30 minutes; 8 wood ear mushrooms, soaked in warm water for 30 minutes; 2 teaspoons Demerara or palm sugar; 2 teaspoons Demerara or palm sugar; 100 g/3½ oz green beans, cut into 2.5 cm/1 inch lengths; ½ red pepper, deseeded and cut into fine strips; 5 cm/2 inch piece fresh root ginger, peeled and finely grated; 5 cm/2 inch piece carrot, peeled and grated; 100 g/3½ oz firm bean curd, diced; 3 garlic cloves, peeled and chopped; Thai Sweet Chilli Sauce, to serve; vegetable oil, for frying; ¼ white cabbage, finely shredded; 100 g/3½ oz beansprouts; 250 g/9 oz rice vermicelli noodles, soaked in hot water for about 4 minutes, then drained and dried; 250 g/9 oz rice vermicelli noodles, soaked in hot water for about 4 minutes, then drained and dried

Preparation info

Difficulty
Easy

Appears in

Keith Floyd's Thai Food

By Keith Floyd

Published 2006

About

Ingredients

8 wood ear mushrooms, soaked in warm water for 30 minutes
100 g/3½ oz firm bean curd

Asia
Thailand
Fish course
Pescatarian
Pasta

Method

Drain the mushrooms and discard the stems, then slice. Heat some oil in a wok or heavy-based pan and fry the bean curd until golden, then drain on kitchen paper and put to one side.
Stir-fry the garlic, ginger and bean curd for about 1 minute.
Add the carrot, green beans, red pepper and mushrooms and stir-fry for another couple of minutes.
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