Crisp noodles with soy sauce and chilli Recipe

Crisp noodles with soy sauce and chilli Recipe

  • 100g/3½oz thin rice noodles
  • 300ml/10½fl oz vegetable oil
  • 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
  • ½ red chilli, seeds removed and finely chopped
  • 2 tsp soy sauce
  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.
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