Indo-Chinese · Lunch, Dinner
Vegetable hakka noodles
Stir-fried rice noodles tossed with crunchy cabbage, carrot and pepper in a soy-vinegar sauce.
- Calories
- 412 kcal
- Protein
- 6 g
- Carbs
- 82 g
- Fat
- 7 g
- Prep
- 15 min
- Cook
- 15 min
Per serving, for one person.
Contains: gluten, soy, sesame.
Ingredients
- 80 g Rice noodles
- 80 g Cabbage
- ½ carrot Carrots
- ¼ pepper Bell peppers
- 20 g Spring onions
- 1 clove Garlic
- 1¼ tsp Toasted sesame oil
- ¾ tbsp Soy sauce (reduced salt)
- ¼ tbsp Vinegar
Method
- Cook the rice noodles in boiling water according to the packet, then drain and toss with a little oil to stop sticking.
- Heat the sesame oil in a wok and stir-fry the garlic for 30 seconds.
- Add the cabbage, carrot and bell pepper, and stir-fry over high heat for 3-4 minutes, keeping them crunchy.
- Add the noodles, soy sauce and vinegar, and toss vigorously for 2 minutes until well combined.
- Scatter with spring onion and serve immediately.
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