• Rinse, drain, squeeze, and chop the seaweed into fine strips.
  • In a jar, mix together soy sauce, sesame oil and sweet chili sauce with brown sugar.
  • Prepare the noodles as per the manufacturer’s instructions and leave to cool.
  • Keep a pot of boiling water to reheat the noodles.
  • Heat the wok, add 2 tablespoons of frying oil and sauté the onion.
  • Add the carrots and cabbage, and continue to sauté.
  • In the meantime, reheat the noodles and drain.
  • To the wok, add some of the prepared sauce, add noodles, and sauté.
  • Add the chopped seaweed, sprouts and spring onions. Mix and serve immediately, adding more sauce to taste.
  • For variety: add sliced mushrooms, green beans, or small broccoli florets. Garnish with chopped roasted peanuts or sesame seeds.

Noodles and Vegetable Stir Fry – Appetizer Entrée

Ingredients for 3 portions

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