CentMenu / Dinner · Lunch
Cabbage peanut noodle skillet
A large wedge of cabbage stretches rice noodles into a generous skillet dinner.
VeganNo dairy ingredients
Ingredients
4 servings · US + metric
- 11.29 oz (320 g) rice noodles
- 1.32 lb (600 g) white cabbage
- 2 carrots
- 2.12 oz (60 g) roasted peanuts
- 2 garlic cloves
- 1¾ tbsp (25 ml) sunflower oil
- 2¼ tbsp (35 ml) soy sauce
- 1 lime
Let’s cook
Cook 11.29 oz (320 g) rice noodles in a pot of boiling water over medium heat for 5 minutes, or as directed on the package; drain. Prepare the rest of the dish while it cooks.
Thinly shred 1.32 lb (600 g) white cabbage, grate 2 carrots and mince 2 garlic cloves; heat 1¾ tbsp (25 ml) sunflower oil in a wide skillet over medium-high heat.
Stir-fry the vegetables for 7–8 minutes, until tender but still crisp; add the drained noodles and 2¼ tbsp (35 ml) soy sauce and toss for 2 minutes.
Squeeze 1 lime over the pan and scatter with 2.12 oz (60 g) roasted peanuts.