Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
- 100grams vermicelli bean thread noodles
- 1/4 cup hoisin sauce
- 200grams Swiss brown mushrooms, chopped
- 200grams white cup mushrooms, chopped
- 1 large carrot, finely diced
- 125grams baby corn, sliced
- 5 spring onions, finely sliced
- 1 iceberg lettuce, leaves separated
- 1/4 cup roasted salted peanuts, roughly chopped (to serve)
- 2 limes, cut into wedges (to serve)
- 1/4 cup vegetable oil
Description
Taking just 25 minutes to make, this vegetarian version of the classic Asian starter will have the whole family asking for seconds.
Method
Step 1 of 4
Place noodles in a bowl and cover with boiling water. Stand for 5 minutes or until softened and transparent. Drain and rinse under cold water. Cut with scissors into shorter pieces. Combine hoisin and 2 tbs water in a jug.
Step 2 of 4
Heat 1 tbs oil in a wok over high heat. Cook all of the mushrooms and stir-fry for 3 minutes or until golden brown. Transfer to a bowl.
Step 3 of 4
Heat remaining oil and add carrot, corn and spring onions (reserving some for garnish) and stir-fry for 2 minutes or until softened. Return mushrooms to wok with sauce. Stir until combined and cook for 2 minutes or until heated through.
Step 4 of 4
Place lettuce leaves on a platter and fill with noodles and mushroom mixture. Sprinkle with remaining spring onion and peanuts. Serve with lime wedges.
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