Thai
Thai - Noodles
Bamboo Shoot Noodles
Chef's Menu Description
Wok-tossed noodles seared over ferocious heat with spring onions, beansprouts, aromatic garlic, and savoury seasoned sauce.
Ingredients
- • 250g wide dried rice noodles
- • 200g chicken, sliced
- • 150g bamboo shoots, sliced
- • 2 tbsp oyster sauce
- • 1 tbsp soy sauce
- • 1 tsp sugar
- • 1 cup Thai basil leaves
- • 4 birdseye chilies, crushed
- • 3 cloves garlic, minced
Preparation Steps
1
Phase 1
Soak the rice noodles in warm water for 20 minutes and drain.
2
Phase 2
Stir-fry the garlic and chilies in oil until fragrant, then add the chicken and cook through.
3
Phase 3
Add the bamboo shoots, then the drained noodles, oyster sauce, soy sauce, and sugar; toss with a splash of water over high heat.
4
Phase 4
Remove from the heat and fold in the Thai basil until wilted.
5
Phase 5
Transfer to a plate and serve hot.