Hakka-style sevian fried 'rice' with crisped ginger

Semolina noodles with ginger and vegetables

The flavour of crisped ginger stands out in this spicy Hakka Chinese recipe where semolina sevian subs for rice. The vegetables are deliberately left crisp-tender to add contrast to the soft noodles. Serve with chili sauce and green chilies pickled in vinegar.

4 tbsp vegetable oil, divided 2 cups short cut vermicelli 1 cup water 1 1/2 inch piece ginger, grated 4 cloves garlic, grated 1/2 tsp each: chili pepper flakes and cayenne pepper 1 medium-sized onion, finely chopped 1 small sweet green pepper, finely diced 1 cup each: shredded carrots and shredded cabbage or coleslaw mix 1/2 cup frozen peas 4 green onions, diced 1 cup chopped fresh coriander 2 tbsp each: dark soy sauce and rice vinegar

Warm 2 tbsp oil in deep non-stick skillet over medium heat. Add vermicelli, sauté gently until toasted and golden brown, about 5 minutes. Reduce heat to low and mix in water.

Cover and cook until water is absorbed and vermicelli soft, about 7 minutes. Stir to mix and reserve covered.

Warm remaining 2 tbsp oil in non-stick skillet over medium heat. Add ginger and sauté until slightly crisp and browned, about 2 minutes. Add garlic, red pepper flakes and cayenne pepper. Sauté 1 minute, then add onions and sweet pepper. Sauté 2 minutes, add carrots and cabbage or coleslaw mix. Sauté 2 minutes, add frozen peas and reserved vermicelli.

Mix well, reduce heat to medium low, cover and cook 5 minutes, until peas are tender.

Mix in green onions, fresh coriander, salt to taste, soy and vinegar. Cook uncovered 2 minutes on medium heat, transfer to platter and serve.

Serves four