Crispy Rice Noodle Cakes with Sesame Vegetables
Ingredients
| 3/4 lb of rice noodles | ||
| oil for shallow frying | ||
| 2 tsp sesame oil | ||
| 2 carrots, cut into match sticks | ||
| 1 red bell pepper, cut into match sticks | ||
| 2 zuchinni, cut into match sticks | ||
| 4 scallions, cut into match sticks | ||
| 1 tbs oyster sauce |
- Soak the rice noodles for 3 minutes in boiling water, then drain thoroughly.
- Heat the oil in a large saute pan, over medium heat.
- Shape tablespoons of the noodles into flat discs and shallow fry in batches for 3 minutes, or until crisp and golden.
- Drain on paper towels.
- In another saute pan or wok, heat the sesame oil and stir fry the vegetables for 3 minutes, stirring constantly until slightly softened.
- Stir in the oyster sauce and cook for 2 minutes.
- Serve the cakes and top with the vegetables.
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