Ingredients

The following ingredients have 4 Servings
  • 2 tbsp soy sauce or tamari
  • 2 tbsp dark soy sauce*
  • 4 tbsp vegetarian oyster sauce**
  • 2 tbsp coconut sugar
  • 2 tbsp water
  • Pinch chili flakes
  • 8 oz wide rice noodles
  • 1 ½ tbsp oil (a neutral oil like avocado is best)
  • 1 small onion, peeled and thinly sliced (150 g, about 1 ¾ cups sliced)
  • 4-5 green onions, cut into 1-inch pieces
  • 4 cloves garlic, minced (18 g)
  • 1 bell pepper, chopped (185 g)
  • 3 cups chopped green cabbage (300 g)
  • 1-2 Thai red chili, seeds removed and very thinly sliced
  • 1 cup fresh Thai basil or holy basil, plus more for serving***
  • lime for serving, optional

Instruction

  • Follow the directions on the rice noodle package or transfer the noodles to a heat-proof bowl and cover with hot water. Soak noodles for 10-15 minutes, until just tender. Drain noodles, then set aside for cooking. Note: you want the noodles to be softened, but still a little ‘al dente’ as they will finish cooking in the pan. Also, make sure your noodles are softened before you start stir-frying, as it goes quite quickly. 
  • : Combine all sauce ingredients in a small bowl. Whisk until sugar dissolves, then set aside.
  • Heat the oil in a large pan over medium-high heat. When the pan is hot add the onion, green onion, pepper and cabbage. Cook for 4-5 minutes, stirring often until the veggies are tender-crisp.
  • Add the garlic and cook for 1 minute, stirring constantly, until fragrant.
  • Add the noodles, sauce, Thai basil and chilis, mix well to coak the noodles, cooking for 1-2 minutes, tossing noodles often until warmed through and the noodles have soaked up all the excess sauce.
  • Divide noodles between bowls and sprinkle with more Thai basil and thinly slices chilis, if desired. Serve with a lime wedge on the side.