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A combination of rice noodles and stir-fry vegetables make this spicy dish a favourite in any household. Can serve as an entree or a side dish.
Ingredients
1/4 cup (120mL) rice vinegar
3 Tbsp (45mL) soya sauce, low sodium
2 Tbsp (20g) brown sugar
1 tsp (3g) cornstarch
2 tsp (10mL) sesame oil, divided
1/2 tsp (1g) red pepper flakes
7 ounces (200g) rice noodles, uncooked
2 cloves garlic, minced
1 carrot, shredded
1 green chilli pepper, fresh, sliced lengthwise very thin
3 green onions, chopped in 4-inch (10cm) pieces & slivered lengthwise
2 cups (180g) nappa cabbage, (Chinese cabbage), shredded
Directions
In a small bowl, mix rice vinegar, soya sauce, brown sugar, cornstarch, one tsp sesame oil and red pepper flakes. Set aside.
Prepare noodles according to package directions.
Heat one tsp (5g) of sesame oil in a large skillet or wok. Add garlic, carrot, green chilli and onions, stir fry for 1 to 2 minutes. Add cabbage and stir fry 2 to 3 minutes. Pour sauce over vegetables and cook for 2 minutes until hot and bubbly. Cover vegetables to keep warm.
Pour vegetables and sauce over cooked noodles. Mix together and serve.
