1 tablespoon peanut oil
1 teaspoon sesame oil
½ tablespoon fresh minced ginger
1 small red chilli, finely sliced
2 large cloves of garlic, peeled and minced
¼ cup soy sauce (or Tamari if you want this to be gluten free)
¼ cup soft brown sugar (or you could use agave instead if you prefer)
¼ cup freshly squeezed lime juice
2 tablespoons peanut butter (I only had smooth but crunchy would be brilliant in this)
200 grams rice noodles
2 cups Chinese cabbage, finely shredded
1 cup spring onion, washed and finely sliced
1 large bunch coriander, washed well, roots finely sliced and leaves roughly chopped
#optional 200 grams tofu (I use Blue Lotus Organic), cut into cubes
½ cup peanuts
handful dried shallots
Heat the oils in a wok and sauté the ginger, chilli and garlic on a low heat. Turn the heat off.
Whisk the soy sauce, sugar, lime juice and peanut butter together in a bowl, add to the wok and stir to combine.
Cook or soak the noodles as per the packet instruction and drain. Be careful to not overcook them.
Bring the sauce in the wok to the boil and add the noodles, cabbage, spring onion, coriander and tofu, is you are using it. Mix everything well.
Serve immediately and garnish with the peanuts and dried shallots.
Yields: 2 serves.
Time: Takes about 25 minutes.
Freezing: Not suitable.