Name: Stir-Fried Vegetables Over a Rice Noodle Cloud
Yield: Serves 4-6
Cuisine: Chinese
Ingredients: 175 g/6 oz rice noodles, rice vermicelli or rice sticks; 350 g/12 oz aubergines, cut into 7.5cm/3in lengths (See Tip); 1 tsp salt, plus extra for salting vegetables; 1 tsp cornflour mixed with 1 tsp water; 225 g/8 oz courgettes, cut into 7.5cm/3in lengths; 2 tbsp dark soy sauce; 4 spring onions, chopped; 3 garlic cloves, crushed; 2 tbsp Chinese rice wine or dry sherry; 2 tbsp yellow bean sauce; 1 tsp sugar; 150 ml/¼ pint Vegetable stock; 300 ml/½ pint groundnut (peanut) oil, for deep-frying; 2 tsp chilli bean sauce

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Ken Hom Cooks Noodles & Rice

By Ken Hom

Published 1998

About

At Chinese banquets when I was a child, the food we children enjoyed most were the dishes that featured fried rice noodles. I believe this is still true today for Western children whose parents take them to Chinese restaurants. Practically any stir-fried dish with a little sauce makes a wonderful topping for these crisp, crackling, crunchy noodles. In this recipe, I combine them with slightly spiced vegetables, enhanced with aromatic seasonings.