A traditional light noodle dish that is light but filling and very fresh


  • 1 pkt of rice vermicelli noodles

  • 2 eggs

  • half savoy cabbage sliced

  • 1 carrots slcied in think match sticks

  • small handful of snow peas diagonally sliced

  • 2 cups of chicken stock

  • spring onions, cut into thin diagionals

  • bean sprouts

  • meat of your choice eg. bbq pork, chicken

  • oyster sauce

  • garlic

  • ginger

  • salt/pepper


  • 1.

    Heat a wok with a oil

  • 2.

    Add the two beaten eggs and make a thin omelette, when cooked set a side on a plate. when cool slice into thin strips

  • 3.

    Add more oil to the wok

  • 4.

    Add meat, garlic and ginger stir fry till golden in colour

  • 5.

    Add vegies ie cabbage, carrots, snow peas

  • 6.

    Add chicken stock

  • 7.

    Add oyster sauce

  • 8.

    Salt & pepper to taste

  • 9.

    Add rice noodles and stir gently until soup covers noodles

  • 10.

    Cover with a wok cover

  • 11.

    Ocassionally check to ensure noodles do not stick to wok

  • 12.

    Once soup has been absorbed by noodles, remove wok cover, the noodles should be soft

  • 13.

    Add eggs that have been sliced into thin strips

  • 14.

    Add bean sprouts

  • 15.

    Toss gently

  • 16.

    Turn off heat and serve onto a big plate

  • 17.

    Garnish with spring onions

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