Ingredients
- 30ml Sunfoil sunflower oil
- 200g Chinese cabbage, shredded
- 1 carrot, julienne
- 1/2 each red and yellow pepper, julienne
- 10ml fresh ginger, grated
- 30ml soy sauce
- 45ml sweet chilli sauce
- 2 x 2 min noodles cooked according to packet
- instructions, drained
- 4 spring onions, sliced on angle
- 100g bean sprouts
- 15ml black and/or white sesame seeds, toasted
Method
1. Heat the oil in a wide pan or wok and stir-fry the cabbage, carrot and peppers for 2-3 minutes.
2. Add the ginger, soy sauce, sweet chilli sauce and noodles and cook for 2 minutes, tossing to combine.
3. Remove from the heat and add the spring onions, bean sprouts and sesame seeds.
4. Toss to combine and serve at once.