Recipe

Rice noodles with brussels sprouts

  • 35 mins cooking
  • Serves 4
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Ingredients

Rice noodles with brussels sprouts
  • 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

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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