Stir-fried vegetables with crispy noodles
Ingredients for 4 portions
Per portion: 1708 kJ / 408 kcal
For the noodles:
For the stir-fried vegetables:
For the stir-fry sauce:
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.
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