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Ginger Garlic Rice Noodles with Cabbage & Sprouts

This ginger-garlic rice noodle dish is a simple, flavour-packed meal made with everyday ingredients. Budget-friendly and naturally plant based, this recipe is perfect for busy weeknights, it is quick to prepare and easy to customise with your favourite vegetables. 
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Prep Time 20 minutes
Cook Time 10 minutes
Servings 4

Equipment

  • A Wok or Electric Frypan

Ingredients
  

INGREDIENTS FOR STIR FRY

  • 250g rice noodles
  • 150g firm tofu, sliced thinly into matchsticks
  • 1.5 cups shredded cabbage, Asian or round cabbage
  • 1.5 cups mung bean sprouts
  • 1 cup or 1 large onion thinly sliced (half moon slices)
  • 7 large garlic cloves, thinly sliced
  • 1 thumb nail size ginger, thinly sliced
  • Light tasting oil for stir fry

SAUCE INGREDIENTS

  • 1 teaspoon turmeric powder
  • 2 teaspoons curry powder (Optional)
  • 1.5 tablespoon sambal oelek (chilli paste)
  • 3 tablespoon light soy sauce
  • 1 tablespoon shaved palm sugar

Instructions
 

STIR FRY INSTRUCTIONS

  • *Place rice noodles in a large bowl cover with luke warm water and let soak until noodles become tender, then drain.
    *Cut noodles into thirds (with kitchen scissors) to make it easier when combining with rest of ingredients.
    *Drain tofu and slice into thin matchsticks, toss in flour.
    *Heat 2 tablespoons of oil in the fry pan, shake off excess flour from tofu and add to pan, stir fry until lightly browned, remove from pan, set aside in a bowl.
    *Add another tablespoon of oil to pan, add onion and cook for a couple of minutes, when it becomes translucent remove from pan and add to tofu.
    *Add thinly sliced garlic and ginger, saute' until fragrant, remove to a bowl.
    *Stir fry cabbage and cook for 2-3 minutes until softened but still crunchy.

SAUCE INSTRUCTIONS

  • *To the medium hot pan add a little oil then add turmeric and curry powder stir for one minute then add sambal oelek and continue to stir one more minute.
    *Add tofu back into the pan with onion, garlic, ginger and cabbage, toss until combined.
    *Add mung bean sprouts and noodles, sprinkle with palm sugar and light soy sauce.
    *Toss to combine, let it heat through for a couple of minutes.
    * Taste to see if seasonings are right for you.

ASSEMBLE

  • *Spoon noodle stir fry on to a serving platter.
    *Garnish with thin sliced chilli and finely chopped coriander or spring onion, for colour .
    *Serve with freshly cut wedges of lime.