Rice Noodles with Vegetables

Ingredients

• 400 g asian rice noodles (flat noodles)
• Salt
• 3 red chili peppers
• 6 Spring Onions
• 200 g Chinese cabbage
• 2 Garlic cloves
• 3 Carrots
• 2 tbsp soy oil
• 2 tbsp Light soy sauce
• white pepper (ground)
• 100 g smoked tofu

Instructions

1. 1.

   Cook the noodles in boiling salted water until al dente, drain, rinse with cold water and let them dry well. Wash, trim, deseed the chili peppers and slice into thin rings. Trim and wash the spring onions and cut diagonally into rings.

2. 2.

   Trim the cabbage, separate into leaves, blanch in boiling salted water for 3 minutes, cool quickly and drain. Cut the cabbage leaves into strips. Peel the carrots and cut into thin sticks. Peel the garlic, finely chop and sauté in oil.

3. 3.

   Add the carrot sticks and stir-fry for 2-3 minutes. Then add the chili rings, spring onions and cabbage, and stir-fry briefly. Add the noodles and warm through. Season with soy sauce and pepper, serve in bowls and grate tofu over top.