Stir-fried vegetables with crispy noodles
For the noodles:
For the stir-fried vegetables:
For the stir-fry sauce:
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.
Recipe as PDF
Thank you for your feedback!
Let us know what you think
Click on the number of stars you want to give: the more the better!