RECIPES

Carrots and Cabbage Noodles

1 package (250 g) Thai Kitchen
thin rice noodles

3 tbsp (45 mL) vegetable oil

2 tbsp (30 mL) minced fresh garlic

1 cup (250 mL) chopped red onion

2 tsp (10 mL) brown sugar

1 cup (250 mL) shredded carrots

2 cups (500 mL) shredded green cabbage

1/2 cup (125 mL) diagonally sliced green onion

4 tbsp (60 mL) Thai Kitchen red chili dipping sauce

4 tbsp (60 mL) soy sauce

Bring a large pot of water to boil. Add noodles and cook 3-5 minutes until al dente.

Drain and set aside.

Meanwhile, heat vegetable oil in a large skillet over medium-high heat. Add garlic and stir-fry for 1 minute. Add onion and brown sugar. Stir-fry for 2-3 minutes until onion is soft. Add carrots, cabbage, green onion, chili dipping sauce, and soy sauce. Stir-fry for 5 minutes. Add reserved noodles. Stir-fry for 3-5 minutes to combine vegetables and noodles. Serve immediately.

Makes six 1 cup (250 mL) servings

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About The Author
Credit: www.newscanada.com
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(06-2009)

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