RICE NOODLES WITH BROCCOLI

Serves 4-6

• 1lb (450g) broccoli
• 12oz (350g) thin dried rice noodles
• 1 1/2 tablespoons oil, preferably groundnut
• 2 tablespoons garlic, coarsely chopped
• 2 tablespoons spring onions, coarsely chopped
• 3 tablespoons water
• 2 tablespoons oyster sauce
• 1 tablespoon dark soy sauce
• 2 teaspoons sesame oil

• Preparation Time: 15 minutes

• Cooking Time: 4 minutes

Fill a large pot with water, add salt, and bring to the boil.

Separate the broccoli heads into small florets, peel and slice the stems.

Blanch the broccoli pieces in the boiling water for 4 minutes.

Place the rice noodles in a large heatproof bowl.

Drain the hot water from the blanched broccoli into the rice noodles and immerse the broccoli pieces into cold water. Drain the broccoli thoroughly.

Let the noodles stand in the hot water for 2 minutes, then drain.

Heat a wok or large frying pan until it is hot, then add the oil, garlic, and spring onions and stir-fry for 20 seconds.

Stir in the drained rice noodles and broccoli and continue to stir-fry for 1 minute. Then add the water, oyster sauce, dark soy sauce, and sesame oil and cook for 2 minutes.

Turn the mixture onto platter and serve at once.

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