400g/14 oz thin rice noodles
2 tbsp olive oil
2 cloves garlic, crushed 1 tbsp grated ginger
2 tbsp light soya sauce
150g/5 1/2 oz/2 cups chestnut mushrooms
1 large red pepper, sliced
4 spring onions, (scallion) chopped
1 red chilli, sliced
1.Cook the noodles in boiling water according to the packet instructions or until aldente, then drain well.
2. Heat the oil in a large wok and fry the garlic, ginger, mushrooms, red peppers and chilli cook for 5 minutes then add the cook rice noodles stir for 2 minutes then add soy sauce.
3. Serve immediately, sprinkle with spring onions and extra chilli (optional).