Fried Vegetable Noodles

FRIED VEGETABLE NOODLES
serves 4
ingredients:

350 g/12 oz/3 cups dried egg noodles
2 tbsp peanut oil
2 garlic cloves, crushed
1/2 tsp ground star anise
1 carrot, cut into matchsticks
1 green (bell) pepper, cut into matchsticks
1 onion, quartered and sliced
125 g/4 1/2 oz broccoli florets
75 g/3 oz bamboo shoots
1 celery stick, sliced
1 tbsp light soy sauce
150 ml/1/4 pint/2/3 cup vegetable stock
oil, for deep-frying
1 tsp cornflour (cornstarch)
2 tsp water

1 Cook the noodles in boiling water for 2 minutes. Drain well and rinse under cold running water. Leave to drain in a colander.
2 Heat the oil in a preheated wok until smoking. Reduce the heat, add the garlic and star anise and stir-fry for 30 seconds. Add the remaining vegetables and stir-fry for 3-2 minutes.
3 Add the soy sauce and stock to the wok and cook over a low heat for 5 minutes.
4 Heat the oil for deep- frying to 180°C/350°F, or until a cube of bread browns in 30 seconds.
5 Form the drained noodles into rounds and deep-fry them in batches until crisp, turning once. Leave to drain on absorbent kitchen papcr (paper towels).
6 Blend the cornflour (cornstarch) with the water to form a paste and stir into the wok. Bring to the boil, stirring until the sauce is thickened and clear.
7 Arrange the noodles on a warm serving plate, spoon the vegetables on top and serve.
COOK’S TIP
Make sure that the noodles are very dry before adding them to the hot oil, otherwise the oil itAll spit.

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