Crisp Noodles With Spices And Lemonf

Recipe Ingredients

		Vegetable oil - for deep-frying
6 oz	170g	Rice vermicelli
4		Spring onions - finely sliced
4		Garlic - finely chopped
1		Skinned and boned chicken breast - cut into strips
6 oz	170g	Raw prawns - shelled
		Grated rind of 1 lemon
		Half a lemon - juice of
2 tablespoons	30ml	Soya sauce
1 tablespoon	15ml	Rice vinegar
2 tablespoons	30ml	Fresh coriander - chopped
1 tablespoon	15ml	Mint - chopped

Recipe Instructions

Heat about 2" of oil in a wok or deep frying pan. Break the vermicelli into pieces and cook them in small batches for about 30 seconds, then turn over, repeat and cook until golden. Remove, drain on kitchen paper and keep warm. Once you have cooked all the vermicelli, discard most of the oil, leaving a couple of tablespoons. Fry the spring onion, garlic and chilli until softened, then add the chicken and cook for five minutes, turning frequently until lightly browned. Add the prawn and stir-fry for a further minute. add the remaining ingredients and stir to combine, cook for 30 seconds then return the vermicelli to the pan. Distribute the mixture evenly, check seasoning and serve immediately.

Source:
Josceline Dimbleby, The Sunday Telegraph Mag., 19 May 1996

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