Asian Crisp Fried Noodles And Chili Vegetables |
|
 |
Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 2 |
|
A super delight for the eyes and the pallet. If you like your Veg and something a bit spicy this will fit the bill. Ingredients:
1 3/4 ounces chinese vermicelli |
oil |
1/2 teaspoon oil |
1 teaspoon grated fresh ginger |
1/2 tablespoon chopped coriander |
1/2 garlic clove |
1/2 onion, cut in thin wedges |
1/2 red chili pepper, finely chopped |
1/2 green pepper, cut into fine strips |
1/2 large carrot. cut into fine strips |
7 ounces baby corn, fresh is best |
7 ounces straw mushrooms |
1/4 cup soy sauce |
1/8 cup malt vinegar |
1 teaspoon brown sugar |
1/4 cup coriander leaves |
1/2 teaspoon preserved chopped chili |
Directions:
1. Deep fry the chinese vermicelli in hot oil.
2. Drain on absorbent paper.
3. Place on a large serving plate and keep warm.
4. Heat the teaspoon of oil in a large pan.
5. Add the ginger, coriander and garlic and cook for 2 minutes.
6. Add onion, red and green peppers and carrot.
7. Stir fry for 3 minutes.
8. Add the corn, mushrooms soy sauce, vinegar, brown
9. sugar and chilli.
10. Stir to combine and cook over a high heat for 3
11. minutes.
12. Spoon the vegetables over the noodles, pour over any
13. remaining sauce.
14. Garnish with the coriander leaves and serve.
15. Serves 2.
|
|