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Stir-Fried Rice Noodles with Red Onions, Bean sprouts and Ginger

Kylie finds inspiration for her cooking from the generous people she meets in the heart of Shanghai’s old town.


  • 500 g fresh rice noodle sheets cut into 2cm strips

  • 0.25 cup vegetable oil

  • 2 small Red Onions cut in half and then into wedges

  • 2 stems spring onions cut into 5cm lengths

  • 1 tablespoon Ginger julienne

  • 0.25 cup Dark Soy sauce

  • 2 tablespoons light Soy sauce

  • 0.5 cup finely shredded Chinese cabbage white

  • 1 cup bean sprout

  • 1 tablespoon raosted sesame seed


  • 1.

    Gently pull rice noodle strips apart.

  • 2.

    Heat the oil in a hot wok and stir-fry onions, shallots and ginger for 3 minutes.

  • 3.

    Add noodles and stir-fry for 4 minutes or until noodles begin to soften.

  • 4.

    Add combined soy sauces and stir-fry for 2 minutes.

  • 5.

    Finally, add cabbage and bean sprouts and stir-fry for 1 minute.

  • 6.

    Arrange noodles on a platter, sprinkle with sesame seeds and serve immediately.

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Posted by Scott119Report
yum yum