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Crisp Fried Noodles & Chilli Vegetables

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      Title: CRISP FRIED NOODLES & CHILLI VEGETABLES
 Categories: Ethnic, Vegetarian
      Yield: 2 Servings
 
     50 g  Chinese vermicelli
    1/2 lg Carrot
           Oil
    200 g  Baby corn
    1/2 ts Oil
    200 g  Straw mushrooms
      1 ts Grated fresh ginger
    1/4 c  Soy sauce
    1/2 tb Chopped coriander
    1/8 c  Malt vinegar
    1/2    Garlic clove
      1 ts Brown sugar
    1/2    Onion
    1/4 c  Coriander leaves
    1/2    Red pepper
    1/2 ts Preserved chopped chilli
    1/2    Green pepper
 
  Finely chop the coriander and chilli. 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.
  
  Recipe courtesy of:  Kaz Glover, 04 Feb 93  20:57:27
 
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