FRIED VEGETABLE NOODLES
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.
Make sure that the noodles are very dry before adding them to the hot oil, otherwise the oil itAll spit.