Crispy Noodles with Mixed Vegetables

.

2 large carrots

2 zucchini

4 spring onions

4 oz. green beans

4 oz. dried rice vermicelli or cellophane noodles

oil, for deep frying

1 in. fresh root ginger, cut into shreds

1 red chili, seeded and sliced

4 oz. fresh shiitake or button mushrooms, thickly sliced

A few Chinese cabbage leaves, coarsely shredded

1/3 cup bean sprouts

2 tbsps. light soy sauce

2 tbsps. Chinese rice wine

1 tsp. sugar

2 tbsps. roughly from coriander leaves

.

Cut the carrots and zucchini into fine sticks. Shred the spring onions into similar-size pieces. Trim the beans.

Break the noodles into lengths of about 3 in. Half-fill a wok with oil and heat it to 350*F. Deep-fry the raw noodles, a handful at a time, for 1 to 2 mins, until puffed and crispy. Drain on kitchen paper. Carefully pour off all but 2 tbsps. of the oil.

Reheat the oil in the wok. When hot, add the beans and stir-fry for 2 to 3 mins. Add the gigner, red chili, mushrooms, carrots and zucchini and stir-fry for 1 to 2 mins.

Add the Chinese cabbage, bean sprouts and spring onions. Stir-fry for 1 min, then add teh soy sauce, rice wine and sugar. Cook, stirring, for about 30 seconds.

Add the noodles and coriander and toss to mix, taking care not to crush the noodles too much. Serve at once, piled up on a plate.

Links to other sites on the Web

My Recipies Page
My Home Page