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Stir-fried vegetables with crispy noodles

Ingredients for 4 portions

Per portion: 1708 kJ / 408 kcal

For the noodles:

  • Groundnut or rapeseed oil for frying
  • 150 g (5 oz) dried rice vermicelli noodles

For the stir-fried vegetables:

  • 2 red peppers, deseeded and chopped
  • 1 yellow pepper, deseeded and chopped
  • 1 red onion, peeled and thinly sliced
  • 2 carrots, cut into matchsticks
  • 150 g (5 oz) mange tout, halved lengthways
  • 150 g (5 oz) baby corn, halved lengthways

 For the stir-fry sauce:

 

 

 

Preparation

Preparation time: 25 mins

Heat 5 cm (2 in) oil in a wok to 190°C/375°F or until a cube of bread browns in 30 seconds.

Snip the vermicelli into short lengths with scissors and fry in batches for a few seconds until the noodles puff up and turn white and crisp. Drain onto a plate lined with kitchen paper and keep warm in a low oven.

Mix together the Kikkoman soy sauce, lime juice, sugar and ginger.

Drain all but 2 tablespoons of the oil from the wok and increase the heat to high. Add the peppers, onion and carrots and stir-fry for 3 minutes.

Add the mange tout and baby corn and stir-fry for another 3 minutes.

Pour the sauce into the wok and toss until the vegetables are coated. Stir-fry for a further 2 minutes.

Divide the vegetables between serving plates and pile the noodles on top. Sprinkle over the chilli and serve at once.

There is a video with this recipe!