Prep and cook time: 30 minutes
1 packet fresh thick rice noodles, follow cooking instructions on packet
2 tbsp olive oil
2 tbsp Lainey’s chilli oil
3 cloves of garlic, thinly sliced, then julienned
1x 3cm piece ginger, cut into thin toothpicks
1 red capsicum, thinly sliced
5 sprigs spring onions, sliced 1cm thickness
1/2 bunch coriander, roughly chopped
1/2 bunch basil, roughly chopped
In a separate bowl combine:
2 tbsp soy sauce
1 tbsp Shaoxing wine
1 tbsp brown sugar
1 tsp sesame oil
1 tsp mirin
1/2 tsp salt
1/2 tsp pepper
Heat wok with olive oil on high heat.
Add garlic and ginger, sautéing for a couple of minutes. Then add spring onions and capsicum; sauté for another minute.
Now add a spoonful at a time of the sauce to season, until you used half of the sauce, then add 1 tbsp Lainey’s chilli oil.
Once veggies are half cooked, add noodles.
Continue adding the sauce and keep tossing until well combined.
Plate up and garnish with basil and coriander.
Tips: Veggies are best undercooked than overcooked