World Cuisine

Ingredients
  • 75 g (3 oz) soya protein mince
  • handful of dried white fungus
  • 2 tablespoons white and black sesame seeds
  • 300 g (10 oz) dried flat rice noodles
  • 3 tablespoons sunflower oil
  • 3–4 garlic cloves, chopped
  • 250 g (8 oz) can ready-to-eat mixed beans, drained
  • 3 eggs
  • 2 carrots, cut into matchsticks
  • 150 g (5 oz) white radish, peeled, cut into matchsticks
  • 4½ tablespoons light soy sauce
  • 3½ tablespoons tomato ketchup
  • 1½ tablespoons caster sugar
  • 3 tablespoons lime juice
  • 3 tablespoons preserved turnip, finely chopped
  • ¼–½ teaspoon chilli powder
  • 150 g (5 oz) bean sprouts
  • coriander leaves, to garnish
  • slices of red chilli, to garnish
Directions

Soak the soya protein mince in hot water for 4–5 minutes until soft, then squeeze out the liquid. Soak the dried fungus in boiling-hot water for 3–4 minutes until soft, then drain. Discard the hard stalks and chop.

Dry-fry the sesame seeds in a pan over a medium heat for 3–4 minutes or until lightly browned or popping. Spoon into a small bowl.

Cook the noodles in boiling water for 8–10 minutes or according to the packet instructions. Drain, add water until they cool, then drain again.

Heat 1½ tablespoons of the oil in a wok and stir-fry the garlic over a medium heat for 1–2 minutes until lightly browned. Add the protein mince, beans and fungus, stir-fry for 2–3 minutes, then move to the outer edges of the wok. Add the remaining oil and scramble the egg for 2–3 minutes. Add the carrots and white radish and stir-fry for 3–4 minutes. Add the noodles, soy sauce, tomato ketchup, sugar, preserved turnip, chilli powder, bean sprouts and lime juice and stir-fry for another 3–4 minutes. Taste and adjust the seasoning.

Spoon into serving bowls and garnish with the toasted sesame seeds, coriander leaves and chilli slices.

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