Ingredients

The following ingredients have 4 Servings
  • 200 g flat rice noodles
  • 1 garlic clove (finely minced)
  • 1 red chilli (finely sliced)
  • 60 g snow peas
  • 100 g sprouting broccoli
  • 4 baby corns (roughly chopped)
  • 100 g red cabbage (finely chopped)
  • 1 large carrot (peeled and julienned)
  • 50 g dry roasted peanuts (roughly chopped)
  • juice of 1 lime
  • 2 spring onions (finely chopped)
  • handful of fresh cilantro leaves (finely chopped)
  • 60 ml gluten-free soy sauce or tamari (or fish sauce for non-vegan version)
  • 1 tablespoon tamarind paste (thinned with 2 tsp of water)
  • 2 tablespoon brown sugar
  • a pinch of red pepper flakes

Instruction

  • Soak the noodles in lukewarm water for 6-7 min. Then drain and rinse under cool water and set aside in a colander.
  • In a small bowl, combine together soy sauce,tamarind, sugar, and red pepper flakes.
  • Heat a large wok over medium heat. Swirl a glug of olive oil in the pan,add in garlic and chilli and stir fry for a few seconds. Remove them from the pan and set aside.
  • Add into the pan sprouting broccoli, snow peas, baby corn, carrots and red cabbage and stir-fry for a 3-4 minutes.
  • Stir in the noodles and sauce and combine with the rest of the ingredients. Add in the garlic and chilli previously set aside and stir-fry for 1-2 minutes, then remove from the pan.
  • Squeeze the juice of a lime over the noodles, then sprinkle the spring onion, cilantro and roasted peanuts on top and serve.
  • Store in an airtight container in the fridge for up to 2 days.