Taste Green

Crispy Noodles With Mixed Vegetables




In this dish, rice vermicelli noodles are deep fried until crisp, then tossed into a colourful mixture of stir-fried vegetables.

Serves: 3-4



  • Pure vegetable oil, for deep frying

  • 115g dried vermicelli rice noodles or cellophane noodles, broken into 7.5cm/3in lengths

  • 115g yard-long beans or green beans, cut into short lengths

  • 1in piece fresh root ginger, cut into shreds

  • 1 fresh red chilli, sliced

  • 1 cups fresh shiitake or button mushrooms, thickly sliced

  • 2 large carrots, cut into fine sticks

  • 2 courgettes, cut into fine sticks

  • a few Chinese cabbage leaves, coarsely shredded

  • 75g/1 cup beansprouts

  • 4 spring onions, cut into fine shreds

  • 2 tbsp tamari

  • 2 tbsp Chinese rice wine

  • 1 tsp sugar

  • 2 tbsp roughly torn coriander leaves


  1. Half-fill a wok with oil and heat it to 180F. 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.

  2. 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.

  3. 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.

  4. 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

  • Energy 245-184Kcals/1021-766KJ

  • Protein 4.8 - 3.7g

  • Fat 8.16 - 6.1g

  • Saturated fat 1.2 - 0.9g

  • Carbohydrate 37 - 27.5g

  • Sugar 5.2 - 3.9g

  • Fibre (NSP) 2.9g - 2.2g

  • Calcium 54 - 41mg