Ingredients

• 3 tbsp vegetable oil
• 150g/5¼oz cooked noodles
• 3 spring onions
• finely chopped
• juice of one lime
• 75g/2¾oz mixed mushrooms
• chopped
• 2 tbsp chives
• chopped
• 2 tbsp coriander
• chopped
• 2 tbsp mint
• chopped
• 2 tbsp soy sauce
• 250ml oil for deep-frying
• 6 spring onions
• white part only
• 100g/3½oz self-raising flour
• 50ml water

Directions

• In a wok heat the oil and add the noodles
• spring onions
• mushrooms and lime juice. Cook for five minutes.
• Add the chives
• coriander
• mint and soy and remove from the heat.
• In a bowl mix the flour and water to a smooth paste.
• Coat the spring onions in this batter.
• Heat the oil in a heavy-bottomed pan (CAUTION: hot oil can be dangerous
• do not leave unattended). Fry the spring onions in the hot oil for two minutes or until golden then remove and drain of excess oil on kitchen paper.
• To serve
• place the noodles and mushrooms in a bowl and garnish with the deep fried onions.