Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 3/4   oz           Chinese vermicelli
                        Oil
     1/2   ts           Oil
   1       t            Grated fresh ginger
     1/2   tb           Chopped coriander
     1/2   clove        Garlic 
     1/2   large        Onion
     1/2   large        Red pepper
     1/2   large        Green pepper
     1/2   large        Carrot
   7       oz           Baby corn
   7       oz           Straw mushrooms
     1/4   c            Soy sauce
     1/8   c            Malt vinegar
   1       t            Brown sugar
     1/4   c            Coriander leaves
     1/2   ts           Preserved chopped chili

Preparation:

Finely chop the coriander and chili. Dice the garlic clove. Cut the peppers and carrot into fine strips. Drain the mushrooms and corn. Cut the onion into thin wedges. 1. Deep fry the chinese vermicelli in hot oil. Drain on absorbent paper. Place on a large serving plate and keep warm. 2. Heat the teaspoon of oil in a large pan. Add the ginger, coriander and garlic and cook for 2 minutes. Add onion, red and green peppers and carrot. Stir fry for 3 minutes. 3. Add the corn, mushrooms soy sauce, vinegar, brown sugar and chilli. 4. Stir to combine and cook over a high heat for 3 minutes. 5. Spoon the vegetables over the noodles, pour over any remaining sauce. Garnish with the coriander leaves and serve.