Noodles with vegetables
Ideal to eat in a bowl, with chopsticks, sprinkled with lemon juice, coriander and sesame seeds.
Ingredients
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200g rice noodles
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2 crushed garlic cloves
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1 tbsp grated fresh ginger
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1 sliced leek
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2 cups julienne sliced Chinese cabbage
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2 carrots cut into thin strips
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1 courgette cut into noodles or thin slices
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coriander to taste
Preparation Method
- Start by placing the rice noodles in a large bowl and cover with boiling water. Leave it for a few minutes until the noodles are soft. Strain the water and set the noodles aside
- In a wook place the coconut oil and crushed garlic and sauté over low/medium heat (careful not to burn the garlic). Add the maple syrup, soy sauce, grated ginger, apple cider vinegar and leek. Sauté for 1 minute.
- Add the courgette noodles, carrots, cabbage and sprouts, sauté for just 1 or 2 minutes and stir-fry well. Turn off the heat.
- Add the rice noodles to the vegetables and mix well
- Finally, add the chopped coriander.
