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Recipe for :

Penang Rice Noodles

This is one of the recipes that has been provided by Shirley Cline from San Fransisco. (You can contact Shirley by emailing her - click here).

"This recipe is by Chef Ken Hom".


8 oz. dried rice noodles (see below)
2 Tblsp. peanut oil
1 large onion, thinly sliced
4 green onions, cut diagonally into 1 inch pieces
2 Tblsp. coarsely chopped garlic
8 oz. bok choy cut into 1 inch pieces
6 oz. fresh chives cut into 1 inch pieces
1 Tblsp. Shaoxing rice wine (found in Asian store)
or dry sherry
2 Tblsp. light soy sauce
2 Tblsp. oyster sauce (found in Asian store)
1 teaspoon salt
1/4 tsp. freshly ground black pepper
6 oz. bean sprouts
2 tsp. sesame oil

  • Soak the rice noodles in a bowl of warm water for 2 minutes. Then drain them in a colander or sieve.
  • Heat a wok or large skillet over a high heat until it is hot. Add the oil and, when it is very hot and slightly smoking, add the onion, green onions, garlic, Chinese greens, and Chinese chives. Stir-fry for 4 minutes.
  • Then add the noodles, rice wine or sherry, light soy sauce, oyster sauce or dark soy sauce, salt and pepper and continue to stir-fry for 2 minutes.
  • Add the bean sprouts and continue to cook for 2 minutes.
  • Finally, drizzle in the sesame oil and give the mixture a good stir.
  • Serve at once.

Dried Rice Noodles:
These are opaque white and come in a variety of shapes. One of the most common examples is rice-stick noodles, which are flat and about the length of a chopstick. They can also vary in thickness.

Serves 2 (or 4 as accompaniment)

Shirley Cline