 Level |
Easy
|
 Serves |
4
|
|
Bites
|
1
|
240g flat rice noodles
Low-cal spray oil
6 spring onion
1 diced red chili
2 garlic cloves, crushed
2 eggs, beaten
1 lime, juice and zest
2 tbsps light soy sauce
3 tbsps Thai fish sauce
1 tsp brown sugar
250g shredded green cabbage
3 grated carrots
200g beansprouts
40g unsalted peanuts, crushed
Add the noodles into a shallow dish and cover with boiling water and soak for 10 mins.
Spritz a pan with the low-cal spray oil, place on a high heat.
Stir fry the onions, chilis and garlic for 1 minute.
Add the drained noodles to the pan and toss.
Push everything to the side, and add the eggs to the pan, quickly scrambling them before adding them to the noodles.
Stir in the lime, soy sauce, fish sauce and sugar.
Add in the cabbage and carrots and stir-fry for 5 mins. Stir in the bean sprouts.
Cook for 1 minute.
Serve with peanuts and a sprinkle of chilli flakes.
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