Rice noodles with carrots and white cabbage
DIFFICULTY
very easy
very easy
RATING
COOK TIME
35 mins
35 mins
TOTAL TIME
35 mins
35 mins
Ingredients
Servings:
2
- 170 g Vermicelli (glass noodles made from rice flour)
- 3 TABLESPOONS Oil
- 50 g Cashew nuts
- 2 garlic cloves (finely diced)
- 50 g Onions (small diced)
- 200 g White cabbage (quartered, stalk removed and cut into strips about 2 mm wide)
- 200 g Carrots (cut into strips about 3 mm wide and 5 cm long)
- 1 Stalk leek (cut into approx. 5 mm wide rings)
- 2 Eggs
- 1 TEASPOON Honey
- 3-4 Tbsp Soy sauce
- 7-10 Tbsp Salt
Directions
- 1
Pour boiling water over the glass noodles and leave to stand for 10 minutes. Then drain the noodles and set aside.
- 2
Heat 1 tablespoon of oil in a wok or large frying pan. Stir-fry the cashew nuts in it until they are lightly browned. Take them out and let them cool down.
- 3
Then put the remaining oil in the wok or pan and heat it up. Fry the garlic and onions in it for 2-3 minutes until soft. Whisk the eggs and add them together with the vegetables. Stir-fry everything for about 4 minutes over a high heat.
- 4
Stir in the honey and soy sauce, add the glass noodles and stir everything for another 5 minutes. Season to taste with salt and serve sprinkled with the cashew nuts.
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