Ginger-Garlic Rice Noodles With Cabbage & Sprouts

This ginger-garlic rice noodle dish is a simple, flavour-packed meal made with everyday ingredients. Crunchy cabbage, fresh sprouts and fragrant aromatics come together in a light yet satisfying stir fry. Budget-friendly and naturally vegan, this recipe is perfect for busy weeknights, it is quick to prepare and easy to customise with your favourite vegetables. I’m using tofu as the protein, but you can easily swap it out for tempeh or oyster mushrooms, shiitake, or any mushrooms of your choice. You can also leave it out altogether and keep it simple with just cabbage and sprouts or your favourite stir fry vegetables.

EQUIPMENT A wok or an electric fry pan

INGREDIENTS FOR STIR FRY

250g rice noodles, (softened in slightly warm water)

150g firm tofu, sliced thinly into matchsticks

1.5 cups shredded cabbage ( Asian or round cabbage)

1.5 cups mung bean sprouts

1 cup or 1 large onion thinly sliced, (half moon slices)

7 large garlic cloves, thinly sliced

1 thumbnail size ginger, sliced thinly

Light tasting oil for stir fry

METHOD

*Place rice noodles in a large bowl cover with luke warm water and let soak until noodles become tender, then drain.

*Cut noodles into thirds (with kitchen scissors) to make it easier when combining with rest of ingredients.

*Drain tofu and slice into thin matchsticks, toss in flour.

*Heat 2 tablespoons of oil in the fry pan, shake off excess flour from tofu and add to pan, stir fry until lightly browned, remove from pan, set aside in a bowl.

*Add another tablespoon of oil to pan, add onion and cook for a couple of minutes, when it becomes translucent remove from pan and add to tofu.

*Add thinly sliced garlic and ginger, saute' until fragrant, remove to a bowl.

*Stir fry cabbage and cook for 2-3 minutes until softened but still crunchy.

SAUCE INGREDIENTS

1 teaspoon turmeric

2 teaspoons curry powder (optional)

1.5 tablespoon Sambal oelek (chilli paste)

3 tablespoon light soy sauce

1 tablespoon shaved palm sugar

METHOD FOR SAUCE

*To the medium hot pan add a little oil then add turmeric and curry powder stir for one minute then add sambal oelek and continue to stir one more minute.

*Add tofu back into the pan with onion, garlic, ginger and cabbage, toss until combined.

*Add mung bean sprouts and noodles, sprinkle with palm sugar and light soy sauce.

*Toss to combine, let it heat through for a couple of minutes.

* Taste to see if seasonings are right for you.

ASSEMBLE

*Spoon noodle stir fry on to a serving platter.

*Garnish with thin sliced chilli and finely chopped coriander or spring onion, for colour .

*Serve with freshly cut wedges of lime.

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