Linda McCartney
Recipe Serves: 4
The combination of ginger and garlic gives a classic Asian flavour to this quick and easy supper dish.
250g rice noodles
250grms broccoli florets
For the sauce:
4 spring onions, very finely sliced
1 inch piece of fresh ginger, peeled and very finely chopped
2-3 large cloves garlic, minced
3 tbsp bean sauce
¼ pint veg stock
2 tbsp soy sauce or to taste
6 tbsp sesame oil
Remove the paper from the noodles.
Place noodles in a large bowl and pour over enough boiling water to cover
Leave to stand for 5 minutes
Rinse in cold water, drain well. Meanwhile, in a large frying pan simmer the broccoli and sauce together, when broccoli is cooked stir in the rice noodles. When heated through serve immediately.
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