Dinner ideas

Rice noodles with brussels sprouts

rice noodles with brussels sprouts



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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