Ingredients
For the crisp noodles
100g/3½oz rice noodles
vegetable oil, for deep frying
For the soft noodles
100g/3½oz rice noodles
2 tbsp vegetable oil
2 garlic cloves, finely chopped
½ red chilli, seeds removed, flesh finely chopped
2 tbsp soy sauce
1 tsp sesame seeds
2 tbsp chopped fresh mint
2 tbsp chopped fresh coriander
Method
1. For the crisp noodles, heat the oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
2. Add the noodles to the hot oil and deep fry for 1-2 minutes, or until crisp and golden-brown. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper.
3. Meanwhile, for the soft noodles, in a bowl, soak the noodles in boiling water for 5-6 minutes, or until softened, then drain.
4. Heat the oil in a frying pan over a medium heat, add the garlic and chilli and fry for 2-3 minutes.
5. Add the softened noodles and stir fry for 1-2 minutes.
6. Add the remaining soft noodles ingredients and stir until well combined and heated through.
7. To serve, add the crisp noodles to the soft noodles and mix until well combined. Spoon onto a serving plate and serve immediately.
