Crisp Noodle and Vegetable Stir-Fry

The Chinese carefully select vegetables to achieve a harmonious balance of contrasting colors and textures. Once you have chopped the vegetables, this dish is quick and easy to put together, and makes an attractive and nutritious meal.

Recipe: (Serves 4)

Peanut or sunflower-seed oil, for deep frying
4 oz/115 g rice vermicelli, broken into 3-inch/7.5 cm lengths
4 oz/115 g green beans, cut into short lengths
2 carrots, cut into thin sticks
2 zucchini, cut into thin sticks
4 oz/115 g shiitake mushrooms, sliced
1-inch/2.5 cm piece fresh gingerroot, shredded
1/2 small head Napa cabbage, shredded
4 scallions, shredded
1/2 cup bean sprouts
2 tablespoons dark soy sauce
2 tablespoons Chinese rice wine
Large pinch of sugar
2 tablespoons coarsely chopped fresh cilantro

Method:

Half fill a wok or deep, heavy-bottom skillet with oil. Heat to 350-375°F/180-190°C, or until a cube of bread browns in 30 seconds. Add the noodles, in batches, and cook for 1.5 to 2 minutes, or until crisp and puffed up. Remove and drain on paper towels. Pour off all but 2 tablespoons of oil from the wok.

Heat the remaining oil over high heat. Add the green beans and stir-fry for 2 minutes. Add the carrot and zucchini sticks, sliced mushrooms, and ginger and stir-fry for an additional 2 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 noodle and chopped cilantro and toss well. Serve immediately.