Noodles Recipes - Toasted Noodles with Vegetables Recipe

Ingredients

• 15ml/1 tbsp vegetable oil

• 175g/6oz dried egg vermicelli, cooked and drained

• 2 garlic cloves, finely chopped

• 115g/4oz/1 cup baby corn cobs, halved lengthways

• 115g/4oz/1/2 cups fresh shiitake mushrooms, halved

• 3 celery sticks, sliced

• 1 carrot, diagonally sliced

• 115g/4oz/1/2 cup mangetouts (snow peas)

• 75g/3oz/3/4 cup sliced, drained, canned bamboo shoots

• 15ml/1 tbsp corn flour (cornstarch) mixed with

• 15ml/1 tbsp water

• 15ml/1 tbsp dark soy sauce

• 5ml/1 tsp sugar

• 300ml/1 1/4 cups vegetable stock

• salt and ground white pepper

• spring onion (scallion) curls, to garnish

Serves 4

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Method:

1. Heat 2.5ml/1/2 tsp oil in a non-stick frying pan or wok. When it starts to smoke, spread half the noodles over the base. Fry for 2-3 minutes until lightly toasted.

2. Carefully turn the noodles over (they stick together like a cake), fry the other side, then slide on to a heated serving plate. Repeat with the remaining noodles to make two cakes. Keep hot.

3. Heat the remaining oil in the clean pan, then fry the garlic for a few seconds. Add the corn cobs and the mushrooms arc stir-fry for 3 minutes.

4. Add the remaining vegetables and stir-fry for 2 minutes or until the vegetables are crisp-tender.

5. Add the corn flour paste, soy sauce, sugar and stock. Cook, stirring, until the sauce thickens. Season, divide between the noodle cakes, garnish and serve.

Note: Slightly crisp noodle cakes topped with vegetables make a superb dish.

Variation: Sliced fennel tastes good in this stir-fry, either as on addition or instead of the sliced bamboo shoots.