Ingredients
- 2 cloves garlic minced
- 2 to 3 Chinese sausages sliced
- 6 fried tofu puffs sliced
- 400g fresh flat rice noodles
- 2 handfuls bean sprouts
- Spring onion to garnish
- 2 Tablespoons soy sauce
- 2 Tablespoons oyster sauce
- 2 Tablespoons fish sauce
- 1 teaspoon caster sugar
- 1 teaspoon white pepper
- 1.5 teaspoons curry powder
Method
- Start by making the sauce first, combine all soy sauce, oyster sauce, fish sauce, caster sugar, white pepper and curry powder and set aside.
- Heat wok over high heat add and add your choice of oil. Add the garlic once aromatic add the Chinese sausage.
- Make sure you separate out your rice noodles before placing in the wok, let them sizzle for a minute or two before adding the sauce. Followed by the bean sprouts, tofu and spring onions.
Product used in recipe
- LEE KUM KEE - LKK PANDA OYSTER SAUCE 255G
