Stir-fried vegetables with crispy noodles

Total time 25 mins
10 mins preparation time
15 mins cooking time

Ingredients

4 portion(s)

For the noodles:

Groundnut or rapeseed oil for frying
150 g
dried rice vermicelli noodles

For the stir-fried vegetables:

2 
red peppers, deseeded and chopped
1 
yellow pepper, deseeded and chopped
1 
red onion, peeled and thinly sliced
2 
carrots, cut into matchsticks
150 g
mange tout, halved lengthways
150 g
baby corn, halved lengthways

For the stir-fry sauce:

Juice of 1 lime
1 tbsp
brown sugar
1 tsp
grated root ginger
1 
green chili, thinly sliced
Nutritional facts (per portion): 1708 kJ  /  408 kcal

Preparation

Step 1

Heat 5 cm (2 in) oil in a wok to 190°C/375°F or until a cube of bread browns in 30 seconds.

Step 2

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.

Step 3

Mix together the Kikkoman soy sauce, lime juice, sugar and ginger.

Step 4

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.

Step 5

Add the mange tout and baby corn and stir-fry for another 3 minutes.

Step 6

Pour the sauce into the wok and toss until the vegetables are coated. Stir-fry for a further 2 minutes.

Step 7

Divide the vegetables between serving plates and pile the noodles on top. Sprinkle over the chilli and serve at once.

Recipe-ID: 465

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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.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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