Ingredients

• 100g/3½oz thin rice noodles
• 300ml/10½fl oz vegetable oil
• ½ red chilli
• seeds removed and roughly chopped
• 1 garlic clove
• roughly chopped
• 5 tbsp chopped fresh coriander
• 2 tbsp chopped cashew nuts
• 2 tbsp sesame oil
• ½ red chilli
• seeds removed and finely chopped
• 2 tsp soy sauce

Directions

• For the noodles
• heat the oil in a deep
• heavy-bottomed saucepan until a breadcrumb sizzles and turns golden brown in it. (CAUTION: hot oil can be dangerous. Do not leave unattended).
• Lower the noodles into the hot oil and deep-fry until crisp and golden. Carefully remove with a slotted spoon and drain on kitchen paper.
• For the pesto
• place all of the pesto ingredients into a food processor and blend until smooth.
• To serve
• place the crisp noodles into a bowl
• add the chilli and soy sauce and mix well. Add a spoonful of pesto and serve.