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

 

Tania from @kissthespoon is a health revolutionizer working on the feel-good movement, built on 3 principles: Simple, balanced and exciting! Check out  

 

 

September 04, 2019 — Tania Koujou
Tags: Recipes

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