18 September 2014,11:52 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Put the noodles in a large bowl and cover with boiling water. Leave to stand for 5 minutes or according to packet instructions. Drain well.
  • Heat the sunflower oil and sesame oil in a wok. Add the chopped lemon grass and stir-fry over a moderate heat for 2 minutes or until the lemon grass is tender.
  • Add the garlic and pickled radish and stir-fry over a high heat until brown.
  • Add the noodles and half the bean sprouts and mix well. Stir in the soy sauce, fish sauce, peanuts and sugar.
  • Stir-fry over a moderately high heat for 2 minutes, using two spoons to lift and stir until the noodles are evenly coated and heated through. Add the chives, and transfer to a serving plate.
  • Top with the remaining bean sprouts and sprinkle with the lime juice. Serve accompanied by the coriander, lime wedges and chilli flakes, to be added according to personal taste.
  • Arrange the noodles in the warmed serving bowls. Whisk the sauce again and spoon over the noodles. Ladle on the hot stock.
  • Serve immediately, accompanied by the spring onions, fried chillies and peanuts and the remaining pickled cabbage, to be added according to personal taste.


  • 250 grams flat rice noodles
  • 4 tablespoon sesame oil
  • 1 stalk lemon grass, finely chopped
  • 4 garlic cloves, sliced
  • 2 teaspoon shredded pickled radish
  • 250 grams bean sprouts
  • 4 tablespoon Indonesian soy sauce  
  • 4 tablespoon fish sauce
  • 50 grams natural peanuts, roughly chopped
  • 2 teaspoon soft brown sugar
  • 100 grams fresh chives, cut into short lengths
  • 6 tablespoon lime juice

To Serve

  • Chopped fresh coriander
  • Lime wedges
  • Chilli flakes

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