Crisp noodles with soy sauce and chilli
An average of 5.0 out of 5 stars from 1 rating
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 1
Ingredients
For the noodles
- rice noodles: 100g/3陆oz thin rice noodles
- vegetable oil: 300ml/10陆fl oz vegetable oil
For the pesto
- chilli: 陆 red chilli, seeds removed and roughly chopped
- garlic: 1 garlic clove, roughly chopped
- fresh coriander: 5 tbsp chopped fresh coriander
- cashew: 2 tbsp chopped cashew nuts
- sesame oil: 2 tbsp sesame oil
To serve
Method
For the noodles, heat the oil in a deep, heavy-bottomed saucepan until a breadcrumb sizzles and turns golden brown in it. (CAUTION: hot oil can be dangerous. Do not leave unattended).
Lower the noodles into the hot oil and deep-fry until crisp and golden. Carefully remove with a slotted spoon and drain on kitchen paper.
For the pesto, place all of the pesto ingredients into a food processor and blend until smooth.
To serve, place the crisp noodles into a bowl, add the chilli and soy sauce and mix well. Add a spoonful of pesto and serve.