Chili Rice Noodles With Bok Choy - cooking recipe

Ingredients

14 oz fresh thin rice noodles
1 tbsp peanut oil
1 lb ground lamb
3 cloves garlic, minced
2 None fresh small red Thai chilies, finely chopped
14 oz bok choy, thinly sliced
2 tbsp tamari
1 tbsp fish sauce
2 tbsp kecap manis (thick sweet soy sauce)
4 None spring onions, thinly sliced
1/3 cup fresh thai basil leaves, chopped
8.5 oz bean sprouts

Preparation

Place noodles in a medium heatproof bowl. Cover with boiling water then separate strands with a fork. Drain.
Heat oil in a wok over medium-high heat. Stir-fry ground lamb until browned. Add garlic and chilies and stir-fry until fragrant. Add noodles, bok choy, tamari, fish sauce and kecap manis. Stir-fry until bok choy just wilts. Remove from heat and stir in onions, basil and bean sprouts.