Ingredients

50 gram Chinese vermicelli
1/2 large carrot
oil
200 gram baby corn
1/2 tsp. oil
200 gram straw mushrooms
1 tsp. grated fresh ginger
1/4 C. soy sauce
1/2 Tbsp. chopped coriander
1/8 C. malt vinegar
1/2 garlic clove
1 tsp. brown sugar
1/2 onion
1/4 C. coriander leaves
1/2 red pepper
1/2 tsp. preserved chopped chili
1/2 green pepper

Cooking Instructions

Finely chop the coriander and chili. Dice the garlic clove. Cut the peppers and carrot into fine strips. Drain the mushrooms and corn. Cut the onion into thin wedges. 1. Deep fry the Chinese vermicelli in hot oil. Drain on absorbent paper. Place on a large serving plate and keep warm. 2. Heat the tsp. of oil in a large pan. Add the ginger, coriander and garlic and cook for 2 minutes. Add onion, red and green peppers and carrot. Stir fry for 3 minutes. 3. Add the corn, mushrooms soy sauce, vinegar, brown sugar and chili. 4. Stir to combine and cook over a high heat for 3 minutes. 5. Spoon the vegetables over the noodles, pour over any remaining sauce. Garnish with the coriander leaves and serve.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)