oil for deep-frying
250 g fresh spaghetti
2 tbsp sesame or sunflower oil
750 g mixed vegetables such as mangetout peas, mushrooms, baby sweetcorn, spring onions, broccoli and peppers, cut into small pieces
1 tbsp lemon juice
2 tbsp light soy sauce
2 tbsp oyster sauce
250 g fresh spaghetti
2 tbsp sesame or sunflower oil
750 g mixed vegetables such as mangetout peas, mushrooms, baby sweetcorn, spring onions, broccoli and peppers, cut into small pieces
1 tbsp lemon juice
2 tbsp light soy sauce
2 tbsp oyster sauce
method
1. Heat the oil for deep-fat frying in a large saucepan or deep-fat fryer to 190°C, 375°F - it is important that the oil is heated to the correct temperature or the cooked noodles will be tough and chewy rather than crisp. If you don't have a thermometer, heat until a small cube of bread browns in the oil in 30 seconds.
2. Break the noodles into short lengths and deep-fry in several batches for 2-3 minutes until golden-brown and crisp. Drain them on kitchen paper and keep them warm in a low oven, but don't cover or they will go soggy.
3. Heat the sesame or sunflower oil in a wok or large frying pan, and stir-fry the vegetables for 5-8 minutes until they start to soften. Mix together the lemon juice, soy sauce and oyster sauce and pour over the vegetables.
4. Stir-fry for 1 minute until the vegetables are coated with the sauces. Pile on top of the noodles and serve at once.
2. Break the noodles into short lengths and deep-fry in several batches for 2-3 minutes until golden-brown and crisp. Drain them on kitchen paper and keep them warm in a low oven, but don't cover or they will go soggy.
3. Heat the sesame or sunflower oil in a wok or large frying pan, and stir-fry the vegetables for 5-8 minutes until they start to soften. Mix together the lemon juice, soy sauce and oyster sauce and pour over the vegetables.
4. Stir-fry for 1 minute until the vegetables are coated with the sauces. Pile on top of the noodles and serve at once.
serving amount
serves: 4
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