Crisp Fried Noodles and Chili Vegetables
| Yield: | 2 Servings |
| Categories: | Chinese, Pasta, Vegetarian |
| 1 3/4 | oz | Chinese vermicelli |
| Oil | ||
| 1/2 | ts | Oil |
| 1 | ts | Grated fresh ginger |
| 1/2 | tb | Chopped coriander |
| 1/2 | Garlic clove | |
| 1/2 | Onion | |
| 1/2 | Red pepper | |
| 1/2 | Green pepper | |
| 1/2 | lg | Carrot |
| 7 | oz | Baby corn |
| 7 | oz | Straw mushrooms |
| 1/4 | c | Soy sauce |
| 1/8 | c | Malt vinegar |
| 1 | ts | Brown sugar |
| 1/4 | c | Coriander leaves |
| 1/2 | ts | Preserved chopped chili |
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