Level: Easy
Preparation time: 15 min
Ingredients:
- 2 cups of cooked noodles/spaghetti of choice: Rice noodles, lentil and chickpea noodles, whole-wheat or buckwheat spaghetti
- 2 cups of shredded vegetables: White and purple cabbage, red and green pepper, carrots
- 2 tbsp green onions finely chopped into circles
- 1 tbsp red chilli slices - remove the white seeds if you don’t like it too hot
- Sauce: 3 tbsp soy sauce (or Tamari if wheat intolerant) + 1 tbsp sesame oil + 1 tbsp maple syrup/honey + 1/4 tsp garlic + 1/2 to 1 tsp chilli (Sriracha)
- 1/2 tsp minced garlic
- 1 tsp grated ginger
- 2 tbsp of oil for stir frying
- Thai seasoning
- Shredded purple cabbage and sesame seeds for decoration
Instructions:
- Place the cooked noodles and all the vegetables in one big plate
- Whisk the sauce ingredients together in a small bowl
- Prepare the garlic, ginger and oil. Now you are ready to WOK it!
- In a large pan (preferably a wok), heat the oil on high. Right before it starts to bubble, add the ginger and garlic
- Once fragrant, add the vegetables, green onions, and chilli. Sprinkle the Thai seasoning and toss for 3 min. You should move fast. The vegetables should not burn and should remain crunchy
- Add the noodles and the sauce. Keep mixing for 2 min
- Transfer to a bowl and garnish with extra purple cabbage and sesame seeds
Notes
Additional vegetables you can add are broccoli and shiitake mushrooms pre-soaked in hot water
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