Slice the onion into half rings and finely chop the garlic. Halve the pepper lengthwise, remove the seeds and slice the flesh into thin strips. Thinly slice the mushrooms. Halve the cayenne pepper lengthwise, remove the seeds and finely slice the flesh.
Cook the Bimi®in boiling water for 2 minutes. Rinse under cold running water to stop the cooking process. Drain well.
Cook the rice noodles according to the instructions on the package.
Heat the olive or coconut oil in the wok. Stir fry the onion, garlic, peppers, mushrooms and cayenne pepper on high heat for 3 minutes. Slice the spring onion into rings and add to the wok with the Bimi®. Stir fry for another 2 minutes. Season with the ketjap and soy sauce. Finally, add the drained rice noodles and mix well.
Tip: Add some extra flavour with roughly chopped coriander and a handful of cashew nuts for a crunchy bite.
