Serves 4
Ingredients:
60g cellophane noodles or rice vermicelli
vegetable oil for deep-frying
1 tbsp sesame seeds
2 tbsp sunflower seeds
2 tbsp pumpkin seeds
4 cup (375g) red cabbage, shredded
1 red capsicum, seeded and sliced
1 green capsicum, seeded and sliced
90g button mushrooms, brushed clean and halved
4 scallions, sliced
Method:
- Preheat oven to 200°C (400°F). Break or cut noodles into small bundles. Heat oil in wok or frying pan until it reaches 190°C (375°F) on deep-frying thermometer or until small bread cube dropped in oil sizzles and turns golden. Working in batches, fry noodles until golden, 30 seconds. Using slotted spoon, remove from oil and drain on paper towels.
- Place sesame seeds, sunflower seeds and pumpkin seeds on baking sheet and toast until golden, 4-5 minutes. Allow to cool.
- In large bowl, combine cabbage, capsicums, mushrooms, scallions, toasted seeds and noodles. Gently toss until well combined. Serve immediately.
Note: Noodles will loose crisp texture if left to stand for too long.
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