Stir-fried greens with oyster sauce

• vermicelli rice noodle↗100g g
• soy sauce↗ tbsp
• fish sauce↗ tsp
• oyster sauce↗ tbsp
• sunflower oil↗ tbsp
• spring onions4

  chopped

• garlic cloves3

  chopped

• red chilli1

  deseeded and chopped

• shiitake or chestnut mushrooms100g g

  thinly sliced

• broccoli↗200g g

  florets

• pak choi2

  roughly chopped heads

Step-by-step instructions

1. 1

   Soak the rice vermicelli in boiling water for 4 minutes. Drain, refresh under cold water, drain again and set aside.

2. 2

   Mix soy, fish sauce and oyster sauce in a bowl. Heat the sunflower oil in a large wok, add spring onions, chopped garlic cloves and the deseeded and chopped chilli.

3. 3

   Stir fry for 20 seconds before adding the thinly sliced shiitake or chestnut mushrooms and broccoli florets. Stir fry for 1 minute, then add the pak choi and the sauce mixture. Stir and cook for about 2 minutes over a high heat, adding a splash of water if the sauce becomes too thick.

4. 4

   Tip in the noodles, remove from the heat and toss to mix well. Serve in warmed bowls and tuck in with your chopsticks.