Stir fried rice noodles with taro root crisps, crispy curly kale and a chilli and lime dressing

Ingredients serves 4

Stir fried rice noodles

  • 50ml vegetable oil
  • 2 garlic cloves, finely chopped
  • 2.5cm piece fresh ginger, finely chopped
  • 200g cooked rice noodles
  • 40g carrot
  • 40g mooli, julienne
  • 50g spring onion, finely shredded
  • 80g cooked green beans, top, tailed and halved
  • 50g edamame beans
  • 10g fresh coriander
  • 200g prawns
  • 20g red chill, finely sliced into rings
  • Juice of a lime
  • Pinch of micro coriander cress
  • Toasted sesame seeds

The dressing

  • 25ml dark soy sauce
  • 25ml sesame oil
  • 1 tsp caster sugar
  • 1g red chilli, finely chopped
  • Juice of ¼ of a lime

Taro root crisps

  • 1 taro root
  • Vegetable oil for deep frying
  • Ingredients for crispy curly kale
  • 50g curly kale, picked off the stem
  • Vegetable oil for deep frying
  • Sea salt

Method

Method for the dressing

  1. Combine all ingredients and mix well.

Method for the crispy kale and taro root crisps

  1. Pre-heat vegetable oil to 180° preferably in a deep fat fryer.
  2. Deep fry the curly kale in the preheated oil for 30 seconds then transfer to kitchen paper to remove excess oil and sprinkle with sea salt.
  3. For the taro root crisps, peel the taro root and cut the root into smaller pieces that can fit into the mandolin. Finely slice.
  4. Place the taro root slices into the hot oil and fry until edges start to turn golden then transfer to kitchen paper to remove excess oil and sprinkle with sea salt.

Method for the stir fry

  1. Heat 1 tablespoon of vegetable oil in a large wok or non stick frying pan over a high heat. When hot place ginger and garlic, carrot, mooli, spring onions, edamame beans and green beans in and stir until softened.
  2. Add the rice noodles and continue to toss or stir until heated all the way through. Add the coriander just before serving.
  3. Transfer the heated noodles to dishes and then using the same wok add a tablespoon of vegetable oil and place back on the heat.
  4. When hot, add the prawns, red chilli and the juice of a lime; cook quickly and then place the prawns on top of the noodles.
  5. Finish the stir fry with toasted sesame seeds, micro coriander and the taro root crisps.
  6. Place the crispy curly kale in a side dish along with the soy, sesame, chilli and lime dressing in another.