Prep 10 mins
Cook 8 mins
I love Chinese vegetables, the flavours in this dish are really good.
- 375 g flat rice noodles
- 1 teaspoon peanut oil
- 80 g snow peas, halved
- 1 bunch baby bok choy, sliced
- 2 cups bean sprouts
- 1 tablespoon cornflour
- 1⁄4 cup oyster sauce
- 3⁄4 cup vegetable stock
- Add noodles to pan of boiling water; drain immediately.
- Heat oil in wok or pan, add snow peas, bok choy and sprouts, cook, stirring, until bok choy is just wilted.
- Add blended cornflour, sauce and stock, stir until mixture boils and thickens.
- Serve over the noodles.