Easy Thai Noodle Stir-Fry
This tastes great the next day for lunch as a salad, so don’t worry about having leftovers. Replace the carrot and cabbage with mushrooms and peppers if you prefer. This dish is cooked on a high heat, so you need to have everything prepped before you start cooking and keep stirring as it cooks.
4 people
10 minutes
10 minutes
Ingredients
- 3 cloves Garlic finely sliced
- 2 head Pak Choi finely chopped
- 1 - Red Chilli deseeded and finely chopped
- 1 - SuperValu Carrot grated
- 0.5 stick SuperValu Fresh Ginger peeled and finely chopped
- 2 tbsp SuperValu Oil
- 0.5 head SuperValu Red Cabbage grated
- 5 - SuperValu Scallions finely chopped
- 100 g SuperValu Sugar Snap Peas halved
- 300 g Wholewheat Noodles (4 nests)
For the sauce
-
200
ml
Light Coconut Milk
-
1
-
Lime
juice only
-
1
tbsp
Maple Syrup
-
4
tbsp
Soy Sauce
tamari
To garnish
-
1
tbsp
Sesame Seeds
To garnish
-
1
tbsp
SuperValu Goodness Cashew Nuts
or peanuts, toasted
To granish
-
1
tbsp
SuperValu Fresh Coriander
Method
1. Cook the noodles as per the instructions on the packet. Drain and rinse once cooked.
2. Add the oil to a wok or large pot and put on a high heat. Add the spring onions, garlic, chilli and ginger and cook for 3 minutes, stirring regularly. Add the cabbage, carrot, pak choi and sugar snaps and cook for 2 minutes, stirring regularly.
3. Place all the sauce ingredients in a small bowl and mix together with a fork, then add to the pan along with the cooked noodles and stir well. Cook for a couple minutes, until everything is heated through.
4. Divide the noodle stir-fry between four bowls. Garnish with toasted cashew nuts or peanuts, fresh coriander leaves and a sprinkle of sesame seeds.
