Crispy Noodles With Mixed Vegetables

Name: Crispy Noodles With Mixed Vegetables
Ingredients: Pure vegetable oil, for deep frying; 115g dried vermicelli rice noodles or cellophane noodles, broken into 7.5cm/3in lengths; 115g yard-long beans or green beans, cut into short lengths; 1in piece fresh root ginger, cut into shreds; 1 fresh red chilli, sliced; 1½ cups fresh shiitake or button mushrooms, thickly sliced; 2 large carrots, cut into fine sticks; 2 courgettes, cut into fine sticks; a few Chinese cabbage leaves, coarsely shredded; 75g/1 cup beansprouts; 4 spring onions, cut into fine shreds; 2 tbsp tamari; 2 tbsp Chinese rice wine; 1 tsp sugar; 2 tbsp roughly torn coriander leaves

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Ingredients

Pure vegetable oil, for deep frying
115g dried vermicelli rice noodles or cellophane noodles, broken into 7.5cm/3in lengths
115g yard-long beans or green beans, cut into short lengths
1in piece fresh root ginger, cut into shreds
1 fresh red chilli, sliced
1½ cups fresh shiitake or button mushrooms, thickly sliced
2 large carrots, cut into fine sticks
2 courgettes, cut into fine sticks
a few Chinese cabbage leaves, coarsely shredded
75g/1 cup beansprouts
4 spring onions, cut into fine shreds
2 tbsp tamari
2 tbsp Chinese rice wine
1 tsp sugar
2 tbsp roughly torn coriander leaves