Rice Noodles & Sugar Snap Peas
Ingredients Oil for shallow frying 5 shallots, thinly sliced (or red onions) Flour for dusting 1 clove garlic, peeled & crushed Lemon juice - just a squirt 2 tbsp soft brown sugar 1 tbsp fish sauce 180g thin rice noodles 3 carrots, peeled and shredded 100g sugar snap peas, sliced lengthways 3 spring onions, sliced 1 small red chilli, sliced 15g coriander 15g mintMethod
Heat oil in a wok. Toss shallots in a little flour, shake off excess and fry for around 1 minute until golden. Drain on paper towels, sprinkle with salt, set aside. Mix garlic, lemon juice, sugar and fish sauce. Put noodles in a large bowl, pour boiling water over and leave them for 1 minute or until just tender then rinse under cold water. Drain on kitchen towel and put back in bowl. Add carrot, peas, spring onion, chilli and herbs. Pour the dressing over, mix and sprinkle the shallots over.