Rice Noodles and Cabbage Stir Fry
Servings: 6 servings
Calories: 242kcal
Noodles and cabbage stir fry is a quick and flavourful meal that is made in under 30 minutes. Great for busy weeknights.
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Ingredients
- 8 ounces red cabbage thinly sliced
- 5 ounces carrots thinly sliced
- 7 ounces bell peppers thinly sliced
- 1 ounce green onion thinly sliced
- 8 ounces dry rice noodles
- 1 ½ tablespoons sesame oil
- ¼ cup sweet chili sauce
- 1 ounce rice crackers crushed
Instructions
- Wash and slice all the veggies and set aside until ready to cook.
- Prepare the rice noodles according to package directions and set aside until ready to use.
- Heat a wok or skillet over medium-high heat, and add the sesame oil.1 ½ tablespoons sesame oil
- Add the cabbage to the wok/skillet and cook for about 3 minutes, until it has softened.8 ounces red cabbage
- Add the carrots, and cook for 3 minutes until the carrots have softened.5 ounces carrots
- Toss in the peppers and cook for an additional minute or so.7 ounces bell peppers
- Add the sweet chili sauce, toss to combine well.¼ cup sweet chili sauce
- Toss in the prepared noodles combine. Heat for a minute or two so the noodles get warm.8 ounces dry rice noodles
- Remove from heat and add the green onion. Toss to combine.1 ounce green onion
- Place in serving bowls, and garnish with the crushed rice crackers and enjoy!1 ounce rice crackers
Video
Notes
Use any type of cabbage you like. Not into carrots, no problem, broccoli is a great alternative. Snap peas and mushrooms are delicious too. Any colour of pepper is great.
Increase the amount of sweet chili sauce to your liking. Want a little more heat? Add some hot chili sauce.
Rice noodles can be replaced with any kind of noodle you like.
Want a more substantial meal? Simply add some cooked protein like chicken, seafood or even leftover roast beef or steak.
If you don't have any precooked protein, you can cook your protein first in the skillet or wok and set aside. Then proceed with the recipe and add it in at the end.
Store leftovers in a sealed container in the fridge for up to 3 days.
Reheat in a covered dish in the oven at about 375º F until heated through.
Serve with egg rolls or spring rolls.
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Nutrition
Calories: 242kcal | Carbohydrates: 48g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Sodium: 248mg | Potassium: 269mg | Fiber: 3g | Sugar: 9g | Vitamin A: 5451IU | Vitamin C: 66mg | Calcium: 38mg | Iron: 1mg
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