100gms rice noodles
3 large size button mushroom, sliced
8 cloves of garlic, finely grated
1" ginger, finely grated
2 spring onion along with green, sliced
1/4 tsp black bean sauce
1/2 tsp pepper powder
salt to taste
4 tsp oil
Method:
- boil water in a vessel. Once the water starts boiling, turn the flame off, add the rice noodles and close the lid of the vessel. Let it stand for 2 mins. Drain the noodles in a colander. Sprinkle 2 tsp of oil, mix and leave it aside.
- in a wok heat 2 tsp of oil. Add the garlic on a high flame and mix. Add ginger, stir on a high flame. Add the spring onions and mushroom. Stir on a high flame. Add pepper powder and mix.
- Mix black bean sauce with 2 tsp of water add to the vegetables. Add vinegar and salt. Mix well.
- Add in the cooked rice noodles, stir fry, add the green of spring onion and serve hot!!!
Tips:
- do not overcook the rice noodles. Rice noodles take very little time to cook hence you can also wash the rice noodles with hot water and keep it aside. Add oil just before mixing the vegetables.
- you can add any other vegetables. Bell peppers, corn also taste good with this.
- black bean sauce also has some salt content hence add salt in the end after checking it for seasoning.
- the recipe above has a predominant garlic flavour you can reduce the quantity of garlic if you so desire.
- you can use olive oil, sesame oil or any refined oil.
- Add the greens of the spring onions either after adding the sauce or as garnish. Do not cook it for long.
- sprinkling some toasted sesame seeds as garnish also gives it a good taste.
- sprinkling some toasted pinenuts as garnish also gives it a good taste.
- for the non veg version of this recipe you can add boiled chicken pieces and/or egg.
- the above recipe is for two servings.
