*  Exported from  MasterCook  *
 
                 CRISP FRIED NOODLES AND CHILLI VEGETABLES
 
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Ethnic                           Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   50       g            Chinese vermicelli
      1/2   lg           Carrot
                         Oil
  200       g            Baby corn
      1/2   ts           Oil
  200       g            Straw mushrooms
    1       t            Grated fresh ginger
      1/4   c            Soy sauce
      1/2   tb           Chopped coriander
      1/8   c            Malt vinegar
      1/2                Garlic clove
    1       t            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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