Recipes / Noodles and stir-fries
Pancit-style rice noodles with cabbage and carrot
Rice noodles with cabbage, carrot and onion, seasoned with tamari and lime, with peanuts on top. A big, cheap pan of vegetables.
- Time
- 25 min
- Serves
- 2
- Also
- Gluten-free
Made without gluten ingredients. If you avoid gluten strictly, check the labels on: tamari.
Method
- Soak or boil the rice noodles according to the packet, then drain and rinse under cold water.
- Peel and thinly slice the onion, crush the garlic, cut the carrots into thin matchsticks and shred the cabbage. Slice the spring onion and roughly chop the peanuts.
- Heat the oil in a wok or large frying pan over a high heat. Cook the onion for 3 minutes, then add the garlic for 30 seconds.
- Add the carrots and cabbage and stir-fry for 6 minutes until the cabbage wilts with browned edges.
- Add the noodles, tamari and 50 ml of water and toss for 2 to 3 minutes, until the liquid has been absorbed.
- Squeeze over the juice of half the lime and season with black pepper.
- Serve with the peanuts and spring onion on top, and the other lime half cut into wedges.
Tip Squeeze the lime just before serving so it stays sharp. Pre-shredded cabbage from a bag saves a few minutes.
Per portion
| Energy | 682 kcal |
| Protein | 19 g |
| Carbohydrate | 88 g |
| of which sugars | 22 g |
| Fat | 27 g |
| of which saturates | 4 g |
| Fibre | 12 g |
| Salt | 4.32 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- rice noodles150 g
- white cabbage½
- carrot2
- onion1
- garlic3 cloves
- tamari3 tbsp
- lime1
- olive oil2 tbsp
- spring onion1
- peanuts50 g
