Crisp Fried Noodles & Chilli Vegetables
Submitted by deebee46
Crispy deep-fried Chinese vermicelli topped with stir-fried chilli vegetables in a soy, vinegar, and brown sugar sauce. A crunchy, sweet-sour vegetarian noodle dish.
YIELD
2 servingsPREP
25COOK
15 minREADY
40 minDeep-fried Chinese vermicelli puffs up into a nest of shatteringly crisp, airy noodles that crack and crunch under a pile of saucy, stir-fried vegetables. The contrast between the crispy base and the hot, saucy topping is what makes this dish so satisfying.
The noodles go straight into hot oil without soaking. They puff dramatically in seconds, turning from thin, translucent threads into a golden, crunchy cloud. Set them on a platter and keep warm while you build the vegetable stir-fry.
Ginger, coriander, and garlic start the stir-fry, followed by strips of red and green bell peppers, carrots, onion wedges, straw mushrooms, and baby corn. A quick sauce of soy sauce, malt vinegar, and brown sugar goes in at the end, coating everything in a glossy, sweet-sour glaze. Spoon it all over the crispy noodles and garnish with fresh cilantro.
Chef Tips
- Fry the vermicelli in small batches. They expand dramatically in the oil, and overcrowding causes uneven cooking and soggy clumps.
- Make sure the oil is properly hot before adding the noodles. If the oil isn’t hot enough, the noodles absorb oil instead of puffing.
- Keep the vegetable stir-fry over high heat. You want the vegetables crisp-tender, not steamed and limp.
- Serve immediately. The crispy noodles start absorbing moisture from the sauce within minutes.
Variations
- Add tofu or shrimp to the stir-fry for protein.
- Swap malt vinegar for rice vinegar for a milder, more traditional Asian flavor.
- Drizzle with sriracha or sweet chili sauce for extra heat.
Ingredients
Directions
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.
- Deep fry the chinese vermicelli in hot oil.
Drain on absorbent paper.
Place on a large serving plate and keep warm.
- 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.
- Add the corn, mushrooms soy sauce, vinegar, brown sugar 4. Stir to combine and cook over a high heat for 3 minutes.
- Spoon the vegetables over the noodles, pour over any Garnish with the coriander leaves and serve.
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