1 3/4 oz chinese vermicelli
1 oil
1/2 tsp oil
1 tsp grated fresh ginger
1/2 tbsp chopped coriander
1/2 garlic clove
1/2 onion
1/2 red pepper
1/2 green pepper
1/2 large carrot
7 oz baby corn
7 oz straw mushrooms
1/4 cup soy sauce
1/8 cup malt vinegar
1 tsp brown sugar
1/4 cup coriander leaves
1/2 tsp preserved chopped chili
A Recipe for
Crisp Fried Noodles & Chili Vegetables
Do vegetarians eat animal crackers? |
| Author Unknown |
Work is the curse of the drinking class. |
| Oscar Wilde (1854-1900) |
Cooking Rule... If at first you don't succeed, order pizza. |
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This Recipe for Crisp Fried Noodles & Chili Vegetables is one of thousands in the Recipes-to-go Asian Cookbook.
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Work is the curse of the drinking class. |
| Oscar Wilde (1854-1900) |
There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will. |
| Robert Frost |
This is a recipe for Crisp Fried Noodles & Chili Vegetables from the recipe cookbook of Recipes-to-go (Asian)
I eat merely to put food out of my mind. |
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The belly rules the mind. |
| Spanish Proverb |
Eat, drink, and be merry, for tomorrow you may work. |
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The seven deadly sins ... Food, clothing, firing, rent, taxes, respectability and children. Nothing can lift those seven milestones from man's neck but money; and the spirit cannot soar until the milestones are lifted. |
| George Bernard Shaw |
Always serve too much hot fudge sauce on hot fudge sundaes. It makes people overjoyed, and puts them in your debt. |
| Judith Olney |
The west wasn't won on salad. |
| ND Beef Council, billboard advertisement, 1990 |
Finely chop the coriander and chili. Dice the garlic clove. Cut the
peppers and carrot into fine strips. Drain the mushrooms and corn.
Cut the onion into thin wedges.
1. Deep fry the chinese vermicelli in hot oil.
Drain on absorbent paper.
Place on a large serving plate and keep warm.
2. Heat the teaspoon of oil in a large pan. Add the ginger, coriander
and garlic and cook for 2 minutes. Add onion, red and green peppers
and carrot. Stir fry for 3 minutes.
3. Add the corn, mushrooms soy sauce, vinegar, brown sugar and chilli.
4. Stir to combine and cook over a high heat for 3 minutes.
5. Spoon the vegetables over the noodles, pour over any remaining
sauce.
Garnish with the coriander leaves and serve.
Serves: 2
Crisp Fried Noodles & Chili Vegetables Recipe brought to you by Recipes To-Go