Name: Glass noodles with chilli and sautéd garlic
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 servings
Cuisine: Asian
Ingredients: 8.00 garlic cloves, thinly sliced; 0.00 olive oil spray; 100.00 g noodles rice vermicelli; 3.00 red chilli deseeded, strips; 4.00 spring onions thinly sliced; 15.00 g fresh coriander chopped; 7.00 ml sesame oil; 15.00 ml vinegar rice wine; 30.00 ml lemon juice fresh, or lime juice; 5.00 ml sugar or palm sugar; 5.00 ml fresh ginger freshly grated; 250.00 ml water; 7.00 ml soy sauce light; 0.00 salt and freshly ground black pepper to taste; 15.00 ml ginger pickled, finely chopped

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Ingredients (15)

8.00	garlic — cloves, thinly sliced
0.00	olive oil — spray
100.00 g	noodles — rice vermicelli
3.00	red chilli — deseeded, strips
4.00	spring onions — thinly sliced
15.00 g	fresh coriander — chopped

DRESSING

7.00 ml	sesame oil
15.00 ml	vinegar — rice wine
30.00 ml	lemon juice — fresh, or lime juice
5.00 ml	sugar — or palm sugar
5.00 ml	fresh ginger — freshly grated
250.00 ml	water
7.00 ml	soy sauce — light
0.00	salt and freshly ground black pepper — to taste
15.00 ml	ginger — pickled, finely chopped

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Method:

Spray a non-stick pan with olive oil spray and heat.
Reduce heat to low and sauté garlic until pale gold and slightly soft, three to five minutes.
You will need to keep an eye on it as it burns easily. Set aside.
Cook noodles according to instructions, drain and cool.
Toss nooddles with garlic, chilli, spring onion and coriander.
Mix dressing ingredients together and pour over noodles.
Pile into small glasses or bowls and serve with chopsticks or cocktail forks.

Note: The pan-fried garlic is very pungent, so don’t add too far in advance, otherwise all you’ll taste is garlic!

Values (per portion)
Energy 122 kJ; Carbohydrate 5g; Protein 0,8g; Fat 0,8g.