Notes from the Cape

This was an experiment, but it worked out really well. It is a mixture of Mexican and Oriental flavours, so I suppose that you could call it fusion. It’s really quick to make, and very tasty. I have included it as a slightly unusual addition to the "use your noodle" roundup, hosted by Amy.

Tagged with: IMBB # 22 + Noodle

Ingredients:

• about 200g fresh mixed vegetables, julinned. I used carrot, red and yellow pepper, string beans and baby corn (you can cheat and buy a pre-cut mixed pack from Woolworths).
• about 1/2 cup frozen corn kernels
• 2 cloves garlic
• 3 fresh chillies (birds-eye if possible)
• 2 cups cooked vermicelli or angel-hair noodles
• 4 flour tortilla bases
• 1 cup grated mozzarella cheese

Method:

• Stir fry the veges, corn, garlic and chilli in a little peanut and sesame seed oil. Don’t over-cook – keep them crisp.
• On a flat tortilla put a little of the noodles, followed by some of the stir-fry mix.
• Finally put some cheese on top.
• Roll the tortilla into a tube, and close with two toothpicks.
• Repeat for other tortilla’s.
• Back at 180 deg C for about 10 minutes to make the base nice and crisp.
• You can skip the last step and eat them soft if you like. You can also pop them into the fridge and eat cold. If you like, add a few chicken strips to the stir-fry.
• Serve with tomatoe salsa and guacamole.