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4
Easy
By Paul Gayler
Published 2006
One of my favourite memories during my short time working in Singapore is eating this simple Asian vegetable dish of crunchy cooked vegetables, on top of a bed of crispy rice noodles.
Heat the oil in a frying pan or large pan. When the oil is hot add the noodles, a few at a time, until puffed up and cooked - only a matter of seconds. Remove with a slotted spoon onto kitchen paper and drain thoroughly.
Heat a wok or large frying pan with