Ham Stir fry with Rice Flat Noodles
Ingredients
- 60 ml oil vegetables or similar
- 200 gm onion sliced
- 4 cloves garlic crushed
- 2 Tablespoons ginger grated
- 200 gm ham any leftover ham
- 200 gm shiitake mushrooms sliced
- 60 ml sweet soy sauce ABC ketchup manis | 3 Tablespoons
- 40 ml Soy Sauce light soy- gluten free | 2 tablespoons
- 40 ml oyster sauce
- 125 ml pineapple juice
- 20 gm sugar
- 250 ml chicken stock
- 3 Tablespoons cornflour
- 100 gm spinach leaves
- 1/2 bunch coriander chopped
Instructions
- Start by re-hydrating the rice noodles. Put them into a bowl and pour over boiling water to cover. The thicker the noodles the longer they will take. Once softened drain and set aside.
- Heat a wok or deep fry pan and add the oil. next add the onions and toss for a minute. Add the garlic and ginger and toss for a minute more.
- Add the shiitake mushrooms and ham and stir till all the additions are mixed with out burning.
- Then add all of the sauces and the sugar and stir well.
- Mix the chicken stock and the cornflour and add to the pan stirring till it thickens. taste for seasoning. it may need more soy or salt.
- Add the noodles, coriander and spinach and toss together well. Serve immediately
Notes
I used thick rice noodles but you can use any kind you like.
The noodles will continue to soak up liquid and they will get softer as they soak up the sauce too, so don't soak them too long
You can use fresh rice noodles or Hokien egg noodles too.
Very the ingredients too. you can add capsicum, bok choy, cabbage or beanshoots- it's all up to you