29min 4 ppl
Vegan Noodle-Wrapped Vegetable Sticks
41 minutes
4 people
Medium31–60 min or 7–12 steps
41 min · 6 steps
Medium: 31–60 min or 7–12 steps
240 kcalper person
Protein 5g
Carbs 32g
Fats 10g
About this dish
Carrot and asparagus sticks are wound in a crisp sarong of glass noodle strands and deep-fried until golden, for a light, crunchy Thai starter served with sweet chilli sauce.
Allergy Info
None
Diet Info
Vegan
Ingredients
Fresh Produce
- Carrotspeeled and cut into batons about 8cm long2 whole
- Asparaguswoody ends trimmed8
Dried Goods
- Glass noodlessoaked until pliable and cut into fine strands100 g
- Cornflour30 g for dusting, 15 g mixed with 30 ml water for a binding paste45 g
Spices & Seasonings
- Fine sea salt1 pinch
- White pepper1 pinch
Oils & Condiments
- Vegetable Oilfor deep-frying700 ml
- Sweet chilli sauceto serve100 ml
Utensils
- Wok
- Tongs
- Slotted spoon
- Chopping board
- Sharp knife
- Mixing bowl
Method
1
Pat the carrot and asparagus sticks dry, season with the salt and white pepper, and dust lightly with the cornflour.
Approx. 6 minutes
2
Mix the remaining cornflour with the water to make a thin paste, brush over each stick, then wind a strand of glass noodles tightly around it to cover completely.
Approx. 15 minutes
3
Heat the vegetable oil in a wok to 180°C.
Approx. 5 minutes
4
Fry the wrapped sticks in batches for 4 minutes, turning once, until the noodles are golden and crisp and the vegetables are tender.
Approx. 9 minutes
5
Lift out with a slotted spoon onto kitchen paper to drain.
Approx. 3 minutes
6
Serve hot with the sweet chilli sauce for dipping.
Approx. 3 minutes
