BABY CORN AND NOODLE FRITTERS
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.