Ingredients
85g dried rice vermicelli noodles
2 green onions, thinly sliced
125g fresh baby corn, thinly sliced
1 long red chilli, finely chopped
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil
1/4 cup self-raising flour
4 eggs, lightly beaten
2 tablespoons peanut oil
Sweet chilli sauce, sliced green onion, sliced red chilli and mixed salad leaves, to serve
Instructions
- Place noodles in a heatproof bowl. Cover with boiling water. Stand for 3 minutes or until softened. Drain. Cut into 2cm lengths.
- Combine onion, corn, chilli, soy sauce, oyster sauce, sesame oil and flour in a bowl. Add eggs. Stir to combine. Stir in noodles.
- Heat peanut oil in a large frying pan over medium-high heat. Using 1/4 cup mixture at a time, cook in batches, for 2 minutes each side or until golden and cooked through. Transfer to a plate lined with paper towel. Cover with foil to keep warm. Serve fritters with sweet chilli sauce, onion, chilli and salad leaves.
Source:http://www.taste.com.au/recipes/31783/baby+corn+and+noodle+fritters?ref=collections,kids-healthy-recipes