Cover 75g rice noodles with boiling water and leave for 5 mins. Then drain and reserve.
Mix 1 tbsp grated ginger with 1 tbsp grape seed oil and 1 pressed clove of garlic and fry for 1 min then add the noodles and 3 lengthwise sliced bimi's and wok for another 5 mins.
Whisk 3 eggs before adding to the pan and make sure all the noodles are well covered
Fry for about 4 mins, then add 50g bean sprouts, 2 sliced spring onions and 3 g coriander leaves
Fold and halve before serving with chili sauce and ketjap manis
(A recipe from Donna Hay)
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