Crisp fried noodles & chili vegetables
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¾ | ounce | Chinese vermicelli |
| Oil | ||
| ½ | teaspoon | Oil |
| 1 | teaspoon | Grated fresh ginger |
| ½ | tablespoon | Chopped coriander |
| ½ | Garlic clove | |
| ½ | Onion | |
| ½ | Red pepper | |
| ½ | Green pepper | |
| ½ | large | Carrot |
| 7 | ounces | Baby corn |
| 7 | ounces | Straw mushrooms |
| ¼ | cup | Soy sauce |
| ⅛ | cup | Malt vinegar |
| 1 | teaspoon | Brown sugar |
| ¼ | cup | Coriander leaves |
| ½ | teaspoon | Preserved chopped chili |
Directions
Finely chop the coriander and chili. Dice the garlic clove. Cut the peppers and carrot into fine strips. Drain the mushrooms and corn.
Cut the onion into thin wedges. 1. Deep fry the chinese vermicelli in hot oil.
Drain on absorbent paper.
Place on a large serving plate and keep warm.
2. Heat the teaspoon of oil in a large pan. Add the ginger, coriander and garlic and cook for 2 minutes. Add onion, red and green peppers and carrot. Stir fry for 3 minutes.
3. Add the corn, mushrooms soy sauce, vinegar, brown sugar and chilli.
4. Stir to combine and cook over a high heat for 3 minutes.
5. Spoon the vegetables over the noodles, pour over any remaining sauce.
Garnish with the coriander leaves and serve.