Crisp Fried Noodles & Chili Vegetables

chefs-mate chefs-mate 0 Comments
Servings: 2 Difficulty: Advanced
Jump To Recipe Print Recipe
A vibrant stir-fry featuring crunchy vermicelli nests topped with savory, spicy mixed vegetables.
Crisp Fried Noodles & Chili Vegetables recipe image

This dish delivers a perfect crunch with deep-fried Chinese vermicelli that holds up against the moist, flavorful vegetable stir-fry. The combination of fresh ginger, garlic, and preserved chili creates a complex, aromatic sauce that clings to the crisp veggies. It’s a quick weeknight winner that brings authentic Chinese restaurant flavors home. The contrast between the airy, crispy noodles and the tender-crisp vegetables makes every bite exciting. Serve it hot as a light main or a substantial side dish for a satisfying, plant-based meal that feels indulgent yet fresh.

Crisp Fried Noodles & Chili Vegetables recipe image
Print Recipe

Crisp Fried Noodles & Chili Vegetables

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 2 Calories: 0.0

Description

This dish delivers a perfect crunch with deep-fried Chinese vermicelli that holds up against the moist, flavorful vegetable stir-fry. The combination of fresh ginger, garlic, and preserved chili creates a complex, aromatic sauce that clings to the crisp veggies. It&# 226;ÂÂs a quick weeknight winner that brings authentic Chinese restaurant flavors home. The contrast between the airy, crispy noodles and the tender-crisp vegetables makes every bite exciting. Serve it hot as a light main or a substantial side dish for a satisfying, plant-based meal that feels indulgent yet fresh.

Ingredients

Directions

  1. Break the Chinese vermicelli into small, fist-sized balls and set aside.
  2. Finely chop the garlic, ginger, and fresh coriander leaves.
  3. Slice the onion, red pepper, green pepper, and carrot into thin strips (julienne).
  4. Drain the canned baby corn and straw mushrooms thoroughly.
  5. Heat oil in a deep fryer or heavy saucepan to 350ðF (175ðC).
  6. Fry the vermicelli balls for 1-2 minutes until golden and puffed, then drain on paper towels.
  7. Place the crispy noodles on two serving plates and cover to keep warm.
  8. Wipe out the pan and heat 1 teaspoon of oil over medium-high heat.
  9. Add the garlic, ginger, and chopped coriander stems; stir-fry for 1 minute until fragrant.
  10. Add the sliced onion, peppers, and carrots; stir-fry for 2-3 minutes until just tender-crisp.
  11. Add the baby corn, mushrooms, soy sauce, malt vinegar, brown sugar, and preserved chili.
  12. Toss everything together over high heat for 1-2 minutes to coat evenly and heat through.
  13. Spoon the hot vegetable mixture generously over the crispy noodles.
  14. Garnish with fresh coriander leaves and serve immediately.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 0.0kcal
% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 0.0mg0%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chinese, vermicelli, fried noodles, stir fry, vegan, vegetarian, crunchy, spicy, ginger, garlic, soy sauce, chili, weeknight dinner, asian cuisine, quick meal, plant based, crispy, vegetables, homemade, comfort food
Recipe Card powered by WP Delicious