Traditional Asian Rice Noodles with Lobster Oil


Preparation time
15 minutes

Cooking time
10 minutes

4 people

1 tablespoon Ferguson Lobster Oil
500g fresh rice noodles
1 tablespoon oil
2 cloves garlic, sliced
1cm piece ginger, sliced
1 long red chilli, sliced
1 bunch bok choy, cut into 2cm pieces
2 tablespoons soy sauce
1 handful bean shoots
1 spring onion, sliced
2 tablespoons fried shallots

Traditional Asian Rice Noodles with Lobster Oil

Place the noodles in a heatproof bowl, and cover with boiling water. Sit for 3 minutes, before separating the noodles and draining the water.

Place a wok or large frypan over high heat. Add the oil, garlic, ginger and chilli. Cook for 1 minute, whilst stirring. Add the bok choy and cook for another minute. Add the rice noodles, soy sauce and lobster oil, and cook for 2 minutes, tossing occasionally.

Place into a serving bowl and top with bean shoots, spring onion and fried shallots.

(Dietary specifications: Lactose Free & for Gluten Free option useĀ gluten free soy sauce)