What you’ll need:
- 180gm glass vermicelli noodles
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 2 SOF spring onion, finely chopped
- 3/4 cups SOF carrots, peeled and thinly sliced
- Half SOF red cabbage, thinly shredded
- 30gm SOF parsley
- 2 tablespoons light soya sauce
- A tiny dash of chili powder
- 1 tablespoon honey
- 30gm fresh grated ginger
- sesame seeds, for garnish
What you’ll do:
- Bring a large pot of water to a boil. Once boiling, add noodles and remove from heat then close the lid. Leave it for 5 minutes, do not overcook! Drain and rinse noodles with cold water to stop cooking. Set aside.
- Heat a large wok or a normal non-stick pan on medium high heat. Add oil. Once hot, add the onions to the pan and sauté for 2-3 minutes or until translucent. Add garlic and sauté for an additional minute, mixing frequently. Add the carrots and red cabbage and mix well. Allow vegetables to cook tender, but still maintain a soft bite.
- Add the soya, ginger, honey and chili powder – adjust as per taste. Toss well to evenly coat vegetables in the sauce.
- Remove from heat and gently mix the noodles with the vegetables then serve with a side of fresh parsley. If you find that the noodles have clumped and stuck together after cooling, simply rinse with warm water.
