Spring Leek, Crispy Noodle Cheese Melt
(Serves 2)
20g Dried Chinese rice noodles
1 stem spring leek (sliced)
1 tablespoon grated carrot
5-6 cherry tomatoes (cut into halves)
50 g grated Cheddar cheese
1 teaspoon soy sauce.
1 clove chopped garlic
¼ teaspoon chilli powder
1 tablespoon cashew nuts (toasted)
1 tablespoon peanut oil
Salt and pepper
Oil for deep frying
Heat oil in a frying pan. Fry rice noodle till crispy. Drain and set aside.
Fry the cherry tomatoes in 1 teaspoon of oil for 2-3 minutes. Set aside.
Heat peanut oil in a frying pan. Fry garlic and chilli powder. Add in the leek and the carrot. Stir fry for 3 minutes till the leek is soften. Season with soy sauce, salt and pepper.
Place the crispy rice noodle on a plate. Arrange the leek and cherry tomatoes on top of the noodles. Sprinkle with grated cheese. Place under the grill till all the cheese melted. Sprinkle with toasted cashew nuts. Serve and enjoy.
