The recipe is of my own creation. I've been a vegetarian for 4 months, now, so this is in honour of my new lifestyle!
1 pkt rice noodles
2 red onions
a lot of crushed garlic
a lot of crushed ginger
liberal amount of oyster sauce
3-4 baby carrots
1 pak choy
a few snow peas
a cup of button mushrooms
a cup of baby corn
a cup of broccolini
a cup of yellow peppers(capsicum)
handful of coriander
4-5 red and green chillies
Place rice noodles in a large bowl of boiling water and leave until medium soft. Rinse in cold water and drain.
Prepare vegetables: peel carrots and cut grooves into the side of the carrots and then slice thinly. Cut mushrooms into halves. Cut the end off the bok choy (about 1 1/2 inches) and then shape the stalk into petals forming a rose. Split chillies thinly with scissors forming daisy- like petals and then place in cold water in the fridge. The chilli flowers will open up. Florette the broccolini and thinly slice the yellow peppers. Slice up the red onion into circles.
Add carrots, peppers, mushrooms, broccolini according to how long they take to cook into a very hot wok with about 1/3 cup oil. Fry until they are bright in colour but not soggy and burnt. Leave aside.
Make the sauce by frying some onion, garlic and ginger. Add the oyster sauce and a little water.
Add the drained noodles and vegetables to the sauce and gently mix till everything is coated.
Garnish with bok choy flower, chilli flowers, snow peas, baby corn, red onion circles and coriander in a pleasing design.
We had it for dinner....enjoy!
Taken outdoors, resized, cropped, light/exposure, colour saturation and usm.
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