- 125g dried thin rice noodles
- 2 tablespoons olive oil
- 2 garlic cloves crushed
- 250g sweetcorn
- 250g pointed cabbage, finely sliced
- 1 small red pepper, deseeded and finely sliced
- 2 ½ tablespoons shoyu or tamari sauce
- 60ml light coconut milk
- 100g roasted, unsalted peanuts, roughly chopped
- 2 tablespoons chopped fresh coriander
- 4 spring onions, finely sliced
- 2 tablespoons lime juice
- Coriander sprigs, to garnish
Method
1. Put the rice noodles in a bowl of boiling water, cover and leave to stand for 5 minutes for them to soften. Drain and set aside.
2. Heat the oil in a large non-stick sauté pan over a high heat until piping hot. Add the garlic, ginger and curry paste and stir fry for 2-3 minutes until the spices become fragrant.
3. Add the sweetcorn, cabbage and red pepper and stir fry for about 5 minutes or until the cabbage has started to soften and wilt.
4. Add the shoyu or tamari sauce and coconut milk. Stir to mix, then toss in the rice noodles and stir-fry until the noodles have warmed through.
5. Turn off the heat and gently stir in the peanuts, coriander leaves, spring onions and lime juice. Garnish with coriander sprigs.
