About this recipe:Oriental vegetables with chilli is a deliciously different dish.
100 g (3½ oz) cellophane noodles
2 tablespoons vegetable oil
2 spring onions, finely sliced
2 eggs, beaten
1 fresh red chilli, deseeded and finely chopped
2 cloves garlic, finely sliced
1 teaspoon finely chopped ginger
50 g (1¾ oz) water chestnuts, drained and roughly chopped
300 g (10½ oz) Chinese leaves, such as choi sum or pak choi, separated
4 tablespoons soy sauce
3 tablespoons mirin, or sweet sherry
50 g (1¾ oz) unsalted peanuts
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:30min › Cook:10min › Ready in:40min
Put the noodles in a bowl, cover them with plenty of cold water and leave to soak for 30 minutes while you prepare the vegetables.
Bring a large pan of water to the boil, drain the noodles and cook them according to the instructions on the packet. Drain and set aside.
Heat 1 tablespoon of the oil in a nonstick omelette pan, add the spring onions and allow them to sizzle for 5 seconds, then pour in the beaten egg and let it spread across the pan to form a thin omelette. Remove the omelette from the heat, roll it up and shred it finely.
Put the remaining 1 tablespoon of oil in a large wok or frying pan. When it is sizzling hot, add the chilli, garlic, ginger and water chestnuts and stir-fry for 20 seconds.
Add the greens to the pan, continue to stir-fry for 1 minute, or until they begin to wilt. Then add the shredded omelette, soy sauce and mirin or sherry and season to taste. Allow the liquid to bubble up, then stir in the noodles. Chop the peanuts, and sprinkle over the top to serve, with some extra soy sauce on the side.
cellophane noodles are made from mung beans and become transparent when cooked. If you cannot find them, you can use fine rice noodles instead, but they will be opaque.