🫙 From the Spice Rack
Thai Rice Noodles
3 c Water 7 oz Thin rice noodles 2 tb Vegetable oil 1 Garlic clove, minced 1 ts Ginger, minced 2 c Cabbage, shredded 1 c Mung bean sprouts 2 Scallions, finely chopped 2 ts Tamari
maineasy
Ingredients8 items
Ingredients
- 3cup water
- 7ozthin rice noodles
- 2tbsp vegetable oil
- 1garlic clove, minced
- 1tsp ginger, minced
- 2cup cabbage, shredded
- 1cup mung bean sprouts
- 2scallions, finely chopped
Directions
- 1
3 c Water 7 oz Thin rice noodles 2 tb Vegetable oil 1 Garlic clove, minced 1 ts Ginger, minced 2 c Cabbage, shredded 1 c Mung bean sprouts 2
- 2
Drain & set aside
- 3
In a wok, heat oil for 1 minute over medium-high heat
- 4
Add garlic & ginger & stir fry for 1 minute
- 5
Add cabbage & stir fry until tender crisp
- 6
Add noodles, bean sprouts, scallions, tamari & pepper
- 7
Stir fry until heated through
- 8
Mix in basil leaves