200g Medium Rice noodles
2 tbsp chili sauce
2 tbsp mirin
2 tbsp gluten free soy sauce
1 tsp sesame oil
1 tbsp grated ginger
2 large carrots, peeled and thinly sliced
1 zucchini thinly sliced
1 Chinese cabbage thinly sliced*
2 scallion tails/ spring onions, green ends only sliced finely
*If you can not find Chinese cabbage omit from the recipe - do not replace with traditional cabbage
Boil the noodles in salted water until al dente. Drain, rinse in cold water and drain again.
Mix the chili sauce, mirin and gluten free soy with 1 tbsp of water. Heat the oil in a large wok and add the ginger.
Stir for a few minutes and then add the Chinese cabbage, carrot, zucchini and scallion.
Cook until softened, about 3 minutes, then add the noodles. Stir-fry for a few more minutes until warmed through and then add the sauce.
Continue mixing until everything is hot and the sauce has thickened. Serve immediately.
Recipe adapted from: Good Food