Crisp Noodles with Soy Sauce and Chilli

Deep-fry rice noodles until golden and crisp, then serve with a homemade coriander pesto, fresh chilli, and soy sauce.

Cook Time

5 mins

Produces

1 person

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

CondimentsSauces

2
tsp

Soy Sauce

for seasoning

GrainsCereals

100
g

Rice Noodles

thin

NutsSeeds

1
clove

Garlic

roughly chopped

5
tbsp

Coriander

fresh, chopped

2
tbsp

Cashew Nuts

chopped

OilsFats

300
ml

Vegetable Oil

for deep frying

2
tbsp

Sesame Oil

Vegetables

0.5
piece

Red Chilli

seeds removed and roughly chopped

0.5
piece

Red Chilli

seeds removed and finely chopped

Steps

Heat the vegetable oil in a deep, heavy-bottomed saucepan until a breadcrumb sizzles and turns golden brown.
Lower the rice noodles into the hot oil and deep-fry until crisp and golden.
Remove the noodles with a slotted spoon and drain them on kitchen paper.
Place the pesto ingredients into a food processor and blend until smooth.
Mix the fried noodles with the finely chopped chilli and soy sauce in a bowl.
Add a spoonful of the prepared coriander pesto and serve immediately.