Vegan and Vegetarian Recipes collected from alt.food.vegan - and beyond!

Hoisin Stir-fry with Crispy Seaweed Noodles

Noodles - Rice - -

INGREDIENTS

Vegetable oil for deep-frying
250 g / 9 oz rice noodles
2 dried nori sheets, shredded
1 large red chilli, halved, deseeded and sliced
1 T mixed black and white sesame seeds (furikake)
3 T sesame oil
350 g / 12.3 oz small broccoli florets
250 g / 9 oz baby corn, halved lengthwise
2 garlic cloves, crushed
5 cm / 2 inch piece of fresh ginger, finely grated
6 heads pak choi (or bok choy/Chinese cabbage), halved lengthwise
1 bunch of spring onions, diagonally sliced
100 ml / 3.4 fl oz hoisin sauce
2 T soy sauce

METHOD

Heat the oil in a large pan. Add the noodles, nori and chilli - the noodles with immediately puff up and become crisp. Remove with a slotted spoon and drain on kitchen paper. Toss with the sesame seeds and set aside.

Heat sesame oil in a large wok or frying pan and stir fry the broccoli for 2 minutes. Add the corn, garlic, ginger, pak choi and spring onions and stir-fry for 3 minutes. Meanwhile, mix the hoisin sauce and soy sauce and pour over the vegetables. Bring to the boil and toss to coat. Serve immediate with the deep fried noodle mixture piled on top.

NOTES

Mr Falafel posted this recipe 18 months ago and I just got around to trying it. It was really good! Hence my breaking character and actually posting a recipe (albeit someone else's).

Serves 4 (Adam sez: well, I found that it serves 1 but I didn't use the corn or the pak choi!)

posted by Mr Falafel/Adam D. M

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