Photo: Natalie Boog
- 400g fresh rice noodles
- 1/2 cup unsalted cashews
- 1 tbsp vegetable oil
- 2 cloves garlic, crushed
- 3 tsp ginger, freshly grated
- 1 bunch Shanghai bok choy, chopped
- 1 bunch gai larn, chopped
- 2 tbsp soy sauce
- 2 tbsp sweet chilli sauce
- 4 tbsp crisp-fried shallots*
- *available from Asian food stores
Place noodles in a large bowl and pour boiling water over them to cover for 2-3 minutes, gently shaking the strips apart with a pair of chopsticks. Drain.
Heat a large wok over high heat. Add cashews and toss for 1 min or until golden. Remove.
Add oil, garlic, ginger and stems of bok choy and gai larn (reserving leaves) to wok and stir-fry for 3-4 mins or until stems are tender. Add bok choy and gai larn leaves, soy and sweet chili sauces, stir-fry for 2-3 mins or until leaves have just wilted. Stir in noodles and cashews and toss to combine.
Sprinkle with crisp-fried shallots and serve immediately.
This recipe is featured in the book, Whip it Up which is available now in all good bookstores RRP $24.95. To order direct call 1300 656 059 or visit www.smh.com.au/store
- Cuisine - Thai
- Course - Lunch