15 ml Vegetable oil
2 Small onions, thinly sliced
4 Garlic, chopped
100 g Beansprouts
175 g Cellophane noodles (dried weights)
soaked in warm water for 30 minutes,
drained and cut into 7.5 cm lengths
100 ml Chicken stock
15 ml Nuoc Mam sauce
2 Spring onions, thinly sliced
1 tablespoon Fresh coriander, chopped
1/4 teaspoon Freshly ground black pepper

Heat the oil in a wok over high heat. Add the onions and garlic and sauté for 2 minutes or so until the edges begin to brown. Add the beansprouts and stir fry for 30 seconds. Add the noodles and stir fry for 1 minute. Stir in the chicken stock and Nuoc Mam sauce and toss to combine. Add the spring onions and remove from heat. Serve on a serving dish with coriander and black pepper sprinkled all over.