Noodles and vegetables are combined in a garden-fresh mix that’s a side dish with chicken or beef, or a vegetarian meal.
10
INGREDIENTS
Ingredients
- 1 package (7 ounces) Thai Kitchen® Gluten Free Stir Fry Rice Noodles, or
- Thai Kitchen® Gluten Free Thin Rice Noodles
- 3 tablespoons peanut oil
- 2 tablespoons minced garlic
- 1/2 cup chopped red onion
- 2 teaspoons brown sugar
- 1 cup coarsely chopped green cabbage
- 1/2 cup grated carrots
- 2 tablespoons Spicy Thai Chili Sauce
- 2 tablespoons soy sauce
INSTRUCTIONS
- 1 BRING large pot of water to boil. Add rice noodles; cook 3 to 5 minutes or until noodles are tender but firm. Rinse under cold water; drain well. Set aside.
- 2 HEAT oil in large skillet or wok on medium-high heat. Add garlic; stir fry 30 seconds or until fragrant. Add onion and sugar; stir fry 2 minutes or until onion softens. Add cabbage, carrot, chili sauce and soy sauce; stir fry 5 minutes or until cabbage is tender-crisp. Add rice noodles; stir fry 3 to 4 minutes.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
