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Rice Noodles with Broccoli and Ginger

Linda McCartney
  • Serves: 4
  • Preparation: 10
  • Cooking: 20
  • Ready: 30

The combination of ginger and garlic gives a classic Asian flavour to this quick and easy supper dish.


For the noodles

  • 250 g rice noodles
  • 250 g broccoli florets

For the sauce

  • 4 spring onions, very finely sliced
  • 1 inch piece of fresh ginger, peeled and very finely chopped
  • 2-3 large cloves garlic, minced
  • 3 tablespoons bean sauce
  • ¼ pint veg stock
  • 2 tablespoons soy sauce or to taste
  • 6 tablespoons sesame oil


To make the sauce, mix all the ingredients together and let stand while you cook the broccoli and rice noodles. Remove the paper from the noodles. Place noodles in a large bowl and pour over enough boiling water to cover. Leave to stand for 5 minutes. Rinse in cold water, drain well.

Meanwhile, in a large frying pan simmer the broccoli and sauce together, when broccoli is cooked stir in the rice noodles. When heated through, serve immediately.

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