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Crunchy Noodles with Vegetables

 

 

 

 

 

 

 

 

 

 

 

INGREDIENTS:

Frying oil, 115g rice noodles, broken into pieces 7.5cm long, 115g green beans, cut up into short pieces, 2 carrots, cut into thin sticks, 2 courgettes, cut into thin sticks, 115g cut shiitake mushrooms, 2.5cm piece of fresh ginger, cut into thin strips, 1/2 small Chinese leaf, cut into thin strips, 4 chopped up spring onion, 85g bean sprouts, 2 tablespoons dark soya sauce, 2 tablespoons rice wine, Pinch of sugar, 2 tablespoons roughly chopped fresh coriander

 

PREPARATION:

Pour oil to cover half the wok. Heat to 180-190 degrees Celsius. You can check the temperature by throwing in a bread cube, which should go brown in 30 seconds. Add rice noodles in a few goes and fry them for a minute and a half, until they swell up and become crunchy. Take them out of the wok and drain on a kitchen roll. Pour out the oil you used for frying from the wok leaving just 2 spoonfuls.
Heat oil on high heat. Add green beans and fry for 2 minutes whilst stirring energetically. Add carrot and courgette sticks, sliced mushrooms and ginger and fry for another minute, whilst stirring all the time.
Add soya sauce, rice wine and sugar and cook for one minute, constantly stirring. Add chopped up coriander and shake well. Serve right away, with rice noodles.

 

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