RICE VERMICELLI STIR-FRY

Ingredients:

• 4.5 oz vermicelli rice noodles

• 1 tablespoon oil

• 1 shallot, minced or two green onions, chopped

• 2 cloves of garlic, minced

• 1 tablespoon minced ginger

• 1 large carrot

• Half a head of cabbage

• 2 tablespoons soy sauce

• 1/4 teaspoon red pepper flakes

• A pinch of salt

• A pinch of sugar

Directions:

1. Prepare the vermicelli noodles according to the package directions. Normally soak them in warm water for 2 – 3 minutes then drain and rinse them under cold water. Set aside.

2. Shred the cabbage and peel and slice the carrot into thin, noodle-like strips. A mandoline works well for this or use a sharp knife if you don’t have one.

3. Heat a wok or large pan over high heat. Add the oil, shallot or white part of the green onion, garlic and ginger and fry, stirring for 10 – 20 seconds. Add the carrot and cabbage and stir fry until soft. Add the rice noodles, soy sauce, red pepper flakes, salt, sugar and green parts of the green onion, if using. Mix well and stir fry for a couple of minutes until warmed through

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