Bean Thread Noodle with Oyster Sauce
We’re really excited about the launch of our new full-day Japanese cookery course this month in conjunction with Naoko Kashiwagi of Naoko’s Kitchen. To get you in the mood, we’ve a fantastic, quick and simple dish for you to try that has been provided by Naoko herself.
If you’ve not tried bean thread noodles (vermicelli) before, they are a really tasty and quick ingredient to introduce to your store cupboard. You can jazz them up with stir-fried veg or meat and any sauce you have to hand for a quick and simple lunch or dinner.
Ingredients: Serves 2
50g Bean thread noodle (vermicelli)
Carrot – (finely sliced)
½ leek (sliced)
Soy beans (optional)
1 clove garlic (grated)
½ Tsp fresh ginger (grated)
1 Tbsp Sesame oil
1 Tbsp Sunflower oil
1 Tbsp Thai oyster sauce (Naoko uses Maekrua oyster sauce)
1 Tbsp Soy sauce
Pinch of salt
Bring to the boil a large, deep saucepan of water and add the noodles. Boil until the noodles become soft (around 2 minutes), stirring continuously. Drain and rinse under cold running water for a minute.
Put the sesame oil and sunflower oil in a pan and add the garlic and ginger. Heat on a low heat until they are infused. Add the carrot, leek and a pinch of salt and turn up the heat to cook the vegetables.
Once the vegetables become soft, add the boiled noodles, oyster sauce and soy sauce. Fry together, stirring until well combined.
Serve with additional soy and oyster sauce on the side.