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Soak the noodles in hot water for 1 hour.
Mix together the flour, five spice and shredded basil, mix with enough cold water to make a reasonably stiff batter.
Finely chop the chillies. Drain the noodles and lightly chop them into strands of about 7cm. Place the chillies and the noodles into the batter.
Scoop out tablespoon sized clusters and deep fry until golden and cooked through.
For the sauce put all the ingredients except the cornflour in a saucepan. Bring to the boil and then whisk in the cornflour mixed with water. Allow to cook out for ten minutes gently.
Serve the sauce in a bowl on a large plate and arrange the beignets around the plate.
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