Name: Rice noodles with brussels sprouts
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 10 gram dried black fungus; 8 dried shiitake mushrooms; 450 gram fresh rice noodles; 2 teaspoon peanut oil; 1 clove garlic, crushed; 5 centimetre piece fresh ginger (25g), grated; 1 red capsicum (350g), sliced thinly; 300 gram brussels sprouts, quartered; 1/2 cup (125ml) water; 2 tablespoon soy sauce; 1 tablespoon kecap manis; 1/2 cup (125ml) vegetable stock; 1/2 cup loosely packed fresh mint leaves

Ingredients

10 gram dried black fungus

8 dried shiitake mushrooms

450 gram fresh rice noodles

2 teaspoon peanut oil

1 clove garlic, crushed

5 centimetre piece fresh ginger (25g), grated

1 red capsicum (350g), sliced thinly

300 gram brussels sprouts, quartered

1/2 cup (125ml) water

2 tablespoon soy sauce

1 tablespoon kecap manis

1/2 cup (125ml) vegetable stock

1/2 cup loosely packed fresh mint leaves

Method

1.Place fungus and mushrooms in medium heatproof bowl; cover with boiling water. Stand 20 minutes; drain. Discard mushroom stems; slice caps and fungus thickly.

2.Place noodles in large heatproof bowl; cover with boiling water, separate with fork, drain.

3.Heat oil in wok; stir-fry garlic and ginger until fragrant. Add capsicum, sprouts, fungus and mushrooms; stir-fry 2 minutes.

4.Add the water; cook, covered, about 5 minutes or until vegetables are tender. Add noodles, sauces and stock; stir-fry until heated through. Stir in mint.

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Ingredients

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