saltfish noodle with bean sprouts
| Measure | Ingredient |
|---|---|
| 3½ ounce | Rice noodle; (vermicelli) |
| 2 ounces | Pickled fish or salt fish |
| 2 tablespoons | Oyster sauce |
| 5 ounces | Beansprouts |
| 1 teaspoon | Sugar |
| 4 | Floz stock |
| ½ teaspoon | Pepper |
| 1 | Clove garlic |
| 2 slices | Ginger |
| 1½ tablespoon | Oil |
| ½ | Lemon |
| 2 | Stalks spring onion |
| 2 | Stalks coriander |
| 1 | Chilli |
| 1 tablespoon | Sweet soya sauce |
Soak the noodles in cold water for half an hour and drain. Soak the salt fish water for half an hour to remove excess salt.
Heat 1 tablespoon of oil and stir the noodles for 2 minutes. Remove and put on a plate. Heat ½ tablespoon oil and add garlic, ginger and the pickled fish. Stir well and add the stock to boil. Return the noodles to the wok and toss and turn. Add the oyster sauce and pepper and sugar to taste. Just before you remove the noodles onto a serving plate add the beansprouts and stir for 30 seconds.
Garnish with squeezed lemon juice, spring onion, coriander and sweet soya sauce.
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