90g cellophane noodles
1 tbsp vegetable oil
6 scallions, cut into 2.5-cm pieces
1 red capsicum, seeded and sliced
125g Chinese barbecue pork, sliced
2 bok choy, trimmed
1½ cup (180g) fresh bean sprouts, rinsed
2 tbsp soy sauce
Method:
- Soak noodles in boiling water for 10 minutes. Drain and set aside. In wok or frying pan over medium-high heat, warm oil. Add scallions and capsicum and cook until softened, about 2 minutes. Stir in noodles, bean sprouts and soy sauce. Cook until heated through, about 1 minute.
- Serve hot, divide among individual plates.
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