Five-minute rain­bow noo­dles

serves / 2 gen­er­ously

Central and North Burnett Times - - TASTE -


2 tbsp sun­flower oil ¼ red cab­bage, finely sliced 1 car­rot, peeled and very finely sliced 1 yel­low pep­per, de­seeded and very finely sliced 2 spring onions, roughly chopped 1 red chilli, de­seeded and sliced 300g ready-to-wok soft noo­dles (en­sure egg free) 2 tbsp sweet chilli sauce (en­sure ve­gan) Juice of ½ un­waxed lime 1 tbsp salted peanuts, roughly chopped Hand­ful of co­rian­der leaves, roughly torn

1. Heat the oil in a wok over a high heat, then stir-fry the cab­bage, car­rot, yel­low pep­per, spring onions, and chilli for 2 min­utes. 2. Add the noo­dles, then stir through the sweet chilli sauce and stir-fry for a fur­ther 2 min­utes. 3. Squeeze in the lime juice and sprin­kle with the peanuts. Scat­ter with the co­rian­der leaves just be­fore serv­ing.

TIPS: Younger eaters will love these speedy and colour­ful noo­dles; sim­ply omit the red chilli to re­duce the heat. . If you have time ear­lier in the day, finely chop the veg­eta­bles and keep them chilled be­fore cook­ing them up for din­ner.

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