Crisp noodles with soy sauce and chilli
By Nick Nairn
From Ready Steady Cook
Ingredients
For the noodles
- 100g/3陆oz thin rice noodles
- 300ml/10陆fl oz vegetable oil
For the pesto
- 陆 red chilli, seeds removed and roughly chopped
- 1 garlic clove, roughly chopped
- 5 tbsp chopped fresh coriander
- 2 tbsp chopped cashew nuts
- 2 tbsp sesame oil
To serve
Method
For the noodles, heat the oil in a deep, heavy-bottomed saucepan until a breadcrumb sizzles and turns golden brown in it. (CAUTION: hot oil can be dangerous. Do not leave unattended).
Lower the noodles into the hot oil and deep-fry until crisp and golden. Carefully remove with a slotted spoon and drain on kitchen paper.
For the pesto, place all of the pesto ingredients into a food processor and blend until smooth.
To serve, place the crisp noodles into a bowl, add the chilli and soy sauce and mix well. Add a spoonful of pesto and serve.
