Veggie and Crunchy Noodles

By jeenikeen

serves 4

Ingredients

• sunflower oil, for deep-frying
• 4 oz rice vermicelli, broken into 3-inch lengths
• 4 oz green beans, cut into short lengths
• 2 yellow Squash, cut into thin sticks
• 1 zucchini, cut into thin sticks
• 8 oz shiitake mushrooms, sliced
• 2-inch piece fresh ginger, shredded
• 1/2 small head Green cabbage, shredded
• 2 tbsp soy sauce
• 2 tbsp rice wine
• large pinch of brown sugar
• Sliced scallions

Details

Servings 1
Adapted from fabioviviani.com

Preparation

Step 1

•Half-fill a wok or deep, heavy-bottom skillet with oil. Add the noodles, in batches, and cook for 2 minutes, or until crisp and puffed up. Remove and drain on paper towels. Pour off all but 2 tbsp of oil from the wok.
•Heat the remaining oil over high heat. Add the next 5 ingredients and stir-fry for 5 minutes. Add the shredded napa cabbage, scallions, and bean sprouts and stir-fry for an additional 1 minute. Add the soy sauce, rice wine, and sugar and cook, stirring constantly, for 1 minute.
•Add the sliced scallions and toss well. Serve, with the noodles.