Glass noodles with chilli and sautéd garlic

Recipe from: 10/1/2003
recipes, noodles

Ingredients 16
Servings 8
Time 00:15

Ingredients

  • 8
    whole garlic cloves, thinly sliced
  • olive oil spray
  • 100
    g
    rice vermicelli
  • 3
    fresh red chillies, deseeded and sliced into thin strips
  • 4
    spring onions, sliced very thinly on the slant
  • 15
    g
    fresh coriander, chopped
  • Dressing
  • 7
    ml
    sesame oil
  • 15
    ml
    rice wine vinegar
  • 30
    ml
    fresh lemon or lime juice
  • 5
    ml
    sugar or palm sugar
  • 5
    ml
    freshly grated ginger
  • 250
    ml
    water
  • 7
    ml
    light soya sauce
  • sea salt and milled pepper to taste
  • 15
    ml
    pickled ginger, chopped very finely (optional)
 

Method

00:15
 
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.

 

Read more on: starch  |  sauté
 

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