BABY CORN AND NOO­DLE FRIT­TERS

Friday - - Recipe Cards -

Prep time 15 mins Cook­ing time 25 mins Serves 4

85g dried rice ver­mi­celli noo­dles 2 green onions, thinly sliced 125g baby corn, thinly sliced 1 long red chilli, finely chopped 2 tbsp soy sauce 1 tbsp oys­ter sauce 1 tsp sesame oil 4 tbsp self-rais­ing flour 4 eggs, lightly beaten 2 tbsp peanut oil Sweet chilli sauce, sliced green onion, sliced red chillies and salad leaves, to serve

Place noo­dles in a heat­proof bowl. Cover with boiling wa­ter. Let stand un­til soft­ened, usu­ally 5 mins. Drain. Cut into 2cm lengths.Mix onion, corn, chilli, soy and oys­ter sauce, sesame oil and flour in a bowl. Add eggs and mix. Stir in noo­dles. Heat oil in a fry­ing pan over medium-high heat. Drop ladle­ful por­tions of the mix­ture care­fully into the oil and let it cook un­til golden and cooked through. Drain and serve with sauce, onion, chillies and salad.

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