80 g dried rice vermicelli
1 clove garlic
1 teaspoon grated fresh ginger
1/4 cup vegetarian oyster sauce
1/4 cup light soy sauce
100 g Lamyong roast duck or pork, thinly sliced
1 tbsp oil
1 stick celery, finely sliced
1 small carrot, julienned
2 spring onions, sliced on the diagonal
1 tbsp Asian curry powder
1/2 tsp sesame oil
50 g bean sprouts
- Cover the noodles with cold water and leave for 30 minutes or until soft.
- Place the garlic, ginger, 1 tablespoon vegetarian oyster sauce and soy sauce in a bowl and mix well. Add your vegan duck or pork, toss to coat and marinade for 30 minutes.
- Heat a wok until very hot, add the oil and swirl to coat. stir fry duck or pork until browned. Add the celery, carrot and half the spring onion, and stir fry for 2-3 minutes, or until slightly softened. Add the curry powder and stir fry for 2 minuytes or until aromatic.
- Add the noodles and mix well to coat and heat through. Then stir in the remaining vegetarian oyster sauce, soy sauce, spring onion, sesame oil and bean sprouts. Serve hot.