Serves 6
2 tbsp vegetable oil
200g/7oz Chantenay carrots washed and cut in half lengthways
8 spring onions cut in 2.5cm/1 inch lengths
1 medium red pepper seeded and cut into strips
2 cloves peeled garlic chopped finely
1 dessertspoon peeled ginger chopped finely
1 red chilli chopped
200g/7oz cooked fine rice noodles
1/2 tbsp vegetable stock
A handful of fresh coriander chopped
2 tbsp dark soy sauce
Method
Rinse the carrots. Boil or steam for 2 minutes then place on a baking sheet
and toss through the oil. Season well and bake in a hot oven at 230c 450f
gas mark 8 until golden - approximately 10 minutes. Then coat the carrots using a brush with the mustard mixture. Return to the oven for a further 3-4 minutes.
Serve immediately.
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