Name: Vegetable and Rice Noodles
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: asian
Ingredients: 500 g fresh rice noodles thick; 1 cup hot water; 2 tbs peanut oil; 1 onion chopped peeled; 3 cloves garlic finely chopped; 1 carrot large peeled thinly sliced; 125 g fresh baby corn thickly sliced; 1 red chilli deseeded thinly sliced; 1/4 Chinese cabbage thinly shredded lengthways; 2 egg lightly beaten; 1/4 cup soy sauce; 100 g bean sprouts fresh; 2 tbs natural unsalted peanuts chopped; 1 shallots thinly sliced

by oldsheila Last updated on 07/09/2019

A fresh and crunchy side dish. - oldsheila

Ingredients

500 g fresh rice noodles thick
1 cup hot water
2 tbs peanut oil
1 onion chopped peeled
3 cloves garlic finely chopped
1 carrot large peeled thinly sliced
125 g fresh baby corn thickly sliced
1 red chilli deseeded thinly sliced
1/4 Chinese cabbage thinly shredded lengthways
2 egg lightly beaten
1/4 cup soy sauce
100 g bean sprouts fresh
2 tbs natural unsalted peanuts chopped
1 shallots thinly sliced

Method

Step 1

Drain and separate noodles and set aside.
Step 2

Heat wok over high heat. Add oil heat until hot.
Step 3

Add onion, stir fry for 2 minutes or until soft. Add garlic, carrot, corn and chilli and stir fry for 2 minutes.
Step 4

Add cabbage, stir fry until combined. Toss through soy sauce and noodles.
Step 5

Swirl eggs over noodle mixture, toss for 1 minute or until eggs set slightly. Spoon into serving bowls.
Step 6

Top with chopped peanuts and thinly sliced shallots. Serve immediately.