Serves 4

Barbequed pork also works well in this dish. For an interesting juxtaposition of color and texture, serve with Braised Baby Bok Choy (page 256).

4 ounces wide rice noodles

1 cup mung bean sprouts

½ cup chicken stock or broth

1 teaspoon soy sauce

2 tablespoons oil for stir-frying

1 cup cooked beef, shredded

¼ teaspoon chili paste

• Soak the rice noodles in hot water for at least 15 minutes to soften. Drain well. Blanch the mung bean sprouts by plunging briefly into boiling water. Drain well.

• Combine the chicken broth and soy sauce. Set aside.

• Add oil to a preheated wok or skillet. When oil is hot, add the noodles. Stir-fry briefly, then add the sauce. Mix with the noodles and add the shredded beef. Stir in the chili paste. Add the mung bean sprouts. Mix through and serve hot.