- 500g fresh thick rice noodles
- 2 tbs peanut oil
- 1 onion, peeled and chopped
- 3 garlic cloves, finely chopped
- 1 large carrot, peeled and finely diced
- 125g baby corn, thickly sliced diagonally
- 1 red chilli, deseeded and thinly sliced
- ¼ chinese cabbage, finely shredded (about 3 cups)
- ¼ cup gluten free, light soy sauce
- 2 eggs, lightly beaten
- 100g bean sprouts, trimmed
- 2 tbs chopped roasted unsalted peanuts
- 1 green onion, thinly sliced diagonally, to serve
Asian rice noodles
Serves: 4
Prep: 15
Cook: 10
Ingredients
Method
- Place noodles in a heatproof bowl. Cover with boiling water. Stand for 1-3 minutes, until almost tender. Drain and separate noodles. Set aside.
- Heat a wok over high heat. Add oil and heat until hot. Add onion. Stir-fry for 2 minutes or until onion is just soft.
- Add garlic, carrot, corn and chilli. Stir-fry for 2 minutes. Add cabbage.
- Stir-fry until combined. Toss through soy sauce and noodles. Swirl eggs over noodle mixture. Toss for 1 minute or until eggs set slightly. Spoon into serving bowls. Top with bean sprouts, chopped peanuts, thinly sliced green onions and serve immediately.
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