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In this dish, rice
vermicelli noodles are deep fried until crisp, then tossed into a
colourful mixture of stir-fried vegetables.
Serves:
3-4
Ingredients
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Pure vegetable oil, for deep frying
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115g dried vermicelli rice noodles or cellophane
noodles, broken into 7.5cm/3in lengths
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115g yard-long beans or green beans, cut into
short lengths
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1in piece fresh root ginger, cut into shreds
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1
fresh red chilli, sliced
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1�
cups fresh shiitake or button mushrooms, thickly
sliced
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2
large carrots, cut into fine sticks
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2
courgettes, cut into fine sticks
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a
few Chinese cabbage leaves, coarsely shredded
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75g/1 cup beansprouts
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4
spring onions, cut into fine shreds
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2
tbsp tamari
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2
tbsp Chinese rice wine
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1
tsp sugar
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2
tbsp roughly torn coriander leaves
Direction:
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 Half-fill
a wok with oil and heat it to 180�F. Deep fry
the raw noodles, a handful at a time, for 1-2
minutes until puffed and crispy. Drain on
kitchen paper. Carefully pour off all but 30ml/2
tbsp of the oil.
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Reheat the oil in the wok. When hot, add the
beans and stir-fry for 2-3 minutes. Add the
ginger, red chilli, mushrooms, carrots and
courgettes and stir-fry for 1-2 minutes.
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 Add
the Chinese cabbage, beansprouts and spring
onions to the wok. Stir-fry for 1 minute, then
add the tamari, rice wine and sugar. Cook,
stirring, for about 30 seconds.
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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.
Nutritional Information:
Per portion
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