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You will need:
3 clusters of dried glass noodles
1 stock cube
1 pint water
10ml vegetarian oyster sauce
1 small onion
1 clove of garlic
125g baby sweet corn
2 spring onions
1 large red pepper85g Mange tout
1 bunch of Enoki Mushrooms
250ml vegetable oil
Pinch Sea salt
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Heat all the vegetable oil in a saucepan till very hot. Take half a bunch of glass
noodles and place carefully in the boiling hot oil. The noodles will instantly fluff up.
Remove them straight away with a metal spoon and place on kitchen paper.
Leave to on side for now.
2. Soup stock
Finely dice the onion and garlic then fry till they start to soften.
Cut the baby sweet corn in half lengthways then fry with the onions and garlic
till they start turning brown.
Pour in the water then add the stock cube. Simmer on a very low heat for 20 minutes.
3.Finish the soup
Slice the pepper and fry in a deep pan with the Enoki mushrooms, mange tout and sea salt.
Once the vegetables have softened add the soup stock, bring to the boil then simmer.
Once simmering add the rest of the glass noodles. Simmer for around 2 minute. This
should be enough time to soften them. Be very carful not to overcook them.
Serve immediately topped with the deep fried crisp glass noodles.
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All images, Vegetarian recipes & Vegan recipes copyrighted to James Lock