Recipe - Crisp Fried Noodles And Chili Vegetables

1 Three fourths ounce Chinese vermicelli
Oil
One half teaspoon Oil
1 teaspoon Grated fresh ginger
One half tablespoon Chopped coriander
One half Garlic clove
One half Onion
One half Red pepper
One half Green pepper
One half lg Carrot
7 ounce Baby corn
7 ounce Straw mushrooms
One fourth cup Soy sauce
1/8 cup Malt vinegar
1 teaspoon Brown sugar
One fourth cup Coriander leaves
One half teaspoon Preserved chopped chili

Finely chop the coriander and chili. 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini