•  100g vermicelli rice noodles
•  1 tablespoon vegetable oil
•  1 tablespoon finely chopped coriander (cilantro) root
•  2 cloves garlic, crushed
•  2 green onions (scallions), sliced
•  1 large red chilli, seeded and sliced
•  2 x 400 ml cans coconut milk
•  ¼ cup finely sliced bamboo shoots
•  100g green beans, halved and blanched
•  100g snow peas (mange tout), blanched
•  ½ cup coriander (cilantro) leaves

  Place the noodles in a bowl and cover with boiling water for 6−8 minutes or until separated and tender. Drain and set aside.

  Heat a wok or large saucepan over medium heat. Add the oil, coriander root, garlic, chilli and green onion and cook for 1 minute. Add the coconut milk and bring to the boil. Reduce the heat to low and simmer for 5 minutes. Stir in the noodles, bamboo shoots, beans and snow peas. Ladle into bowls and top with the coriander leaves to serve. Serves 4.