Ingredients
For the noodles
100g/3½oz thin rice noodles
300ml/10½fl oz vegetable oil
For the pesto
½ red chilli, seeds removed and roughly chopped
1 garlic clove, roughly chopped
5 tbsp chopped fresh coriander
2 tbsp chopped cashew nuts
2 tbsp sesame oil
To serve
½ red chilli, seeds removed and finely chopped
2 tsp soy sauce
Method
1. For the noodles, heat the oil in a deep, heavy-bottomed saucepan until a breadcrumb sizzles and turns golden brown in it. (CAUTION: hot oil can be dangerous. Do not leave unattended).
2. Lower the noodles into the hot oil and deep-fry until crisp and golden. Carefully remove with a slotted spoon and drain on kitchen paper.
3. For the pesto, place all of the pesto ingredients into a food processor and blend until smooth.
4. To serve, place the crisp noodles into a bowl, add the chilli and soy sauce and mix well. Add a spoonful of pesto and serve.
