Crisp Fried Noodles Chilli Vegetables

Ingredients

50 g chinese vermicelli 1/2 large carrot 1 oil 200 g baby corn 1/2 tsp oil 200 g straw mushrooms 1 tsp grated fresh ginger 1/4 cup soy sauce 1/2 tbsp chopped coriander 1/8 cup malt vinegar 1/2 garlic clove 1 tsp brown sugar 1/2 onion 1/4 cup coriander leaves 1/2 red pepper 1/2 tsp preserved chopped chilli 1/2 green pepper	Advertisements

Preparation
 
Finely chop the coriander and chilli. 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.

Recipe courtesy of: Kaz Glover, 04 Feb 93 20:57:27

 

 
Servings:
2

 

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