Crispy Rice Noodles with Mixed Vegetables

Crispy Rice Noodles with Mixed Vegetables 1

Crispy Rice Noodles with Mixed Vegetables 2

Crispy Rice Noodles with Mixed Vegetables 3

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Ingredients

2	carrots
2	zucchini
4	spring onions (scallions)
170 g	green beans
130 g	dried vermicelli rice noodles
	groundnut oil for deep frying
1 tbsp	fresh ginger, finely chopped
2 small	red chillies, sliced
120 g	mushrooms, sliced
90 g	bean sprouts
30 ml	soy sauce
30 ml	Chinese rice wine
1 tsp	brown sugar
2 tbsp	coriander leaves, chopped

Method

Preparation time: ca. 20 min / Grade of difficulty: easy / Calories per portion: n/a

Slice carrots and zucchini into fine sticks (Julienne). Cut spring onions and trimmed beans into similar sized pieces.

Break noodles into lengths of about 8-10cm.

Heat oil in a hot wok or heavy based pan and deep fry the raw noodles, a handful at a time, for about 90 seconds until puffed and crispy.

Drain on kitchen paper.

Pour away the oil, leaving about 30ml in the wok. Reheat the oil, add beans and stir-fry for about 3 minutes.

Add carrots, zucchini, ginger, chillies and mushrooms and stir-fry for about 3 minutes. Add sprouts and spring onions and stir-fry for about 1 minute, then add soy, wine and sugar.

Cook, stirring, for about 40 seconds.

Add noodles and coriander and mix, taking care not to crush noodles that much.

Serve immediately.