Title: Crisp Noodles With Spices & Lemon
Categories: Pasta
Yield: 1 Serving

		Vegetable oil; for deep-frying
6	oz	Rice vermicelli
4		Spring onions; finely sliced
4		Garlic; finely chopped
1		Skinned and boned chicken breast; cut into strips
6	oz	Raw prawns; shelled
		Grated rind of 1 lemon
		Juice of half a lemon
2	tb	Soya sauce
1	tb	Rice vinegar
2	tb	Fresh coriander; chopped
1	tb	Mint; chopped

Heat about 2" of oil in a wok or deep frying pan. Break the vermicelli into pieces and cook them in small batches for about 30 seconds, then turn over, repeat and cook until golden. Remove, drain on kitchen paper and keep warm. Once you have cooked all the vermicelli, discard most of the oil, leaving a couple of tablespoons. Fry the spring onion, garlic and chilli until soften ed, then add the chicken and cook for five minutes, turning frequently unti l lightly browned. Add the prawn and stir-fry for a further minute. add the remaining ingredients and stir to combine, cook for 30 seconds then return the vermicelli to the pan. Distribute the mixture evenly, check seasoning a nd serve immediately.

Suggested Wine: Crisp, tart Sauvignon Blanc.

~ - - - - - - - - - - - - - - - - - Contributor: Josceline Dimbleby, The Sunday Telegraph Mag., 19 May 1 Preparation Time: 0:00

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