Rice Noodles with Chili

Ingredients

• 200 g wide rice noodles
• 2 red chilies
• 15 g ginger (1 piece)
• 1 Garlic clove
• 4 Spring Onions
• 500 g small Chinese cabbage (0.5 small cabbage)
• 2 carrots
• 75 g roasted salted peanuts
• 3 tbsp light sesame oil
• 2 tbsp Light soy sauce
• 2 tbsp Lime juice

Instructions

1. 1.

   Cook rice noodles according to package instructions.

2. 2.

   While the noodles cook, wash and trim chilies, then slice into rings. Peel and finely chop ginger and garlic.

3. 3.

   Trim and wash spring onions, cut diagonally into rings. Clean Chinese cabbage, wash, and cut into strips. Peel carrots and slice thinly.

4. 4.

   Finely chop peanuts in a blender. Drain rice noodles in a sieve, rinse with cold water, and let drain.

5. 5.

   Heat oil in a pan. Sauté chilies, ginger, and garlic over high heat for 1 minute. Add carrots, spring onions, and Chinese cabbage; stir-fry for another minute. Add rice noodles and cook for 3–4 minutes over medium heat.

6. 6.

   Season with soy sauce and lime juice, divide into four bowls, and sprinkle with peanuts.