60mlgluten-free soy sauce or tamarior fish sauce for non-vegan version
1tablespoontamarind paste thinned with 2 teaspoon of water
2tablespoonbrown sugar
a pinch of red pepper flakes
Instructions
Soak the noodles in lukewarm water for 6-7 min. Then drain and rinse under cool water and set aside in a colander.
In a small bowl, combine together soy sauce,tamarind, sugar, and red pepper flakes.
Heat a large wok over medium heat. Swirl a glug of olive oil in the pan,add in garlic and chilli and stir fry for a few seconds. Remove them from the pan and set aside.
Add into the pan sprouting broccoli, snow peas, baby corn, carrots and red cabbage and stir-fry for a 3-4 minutes.
Stir in the noodles and sauce and combine with the rest of the ingredients. Add in the garlic and chilli previously set aside and stir-fry for 1-2 minutes, then remove from the pan.
Squeeze the juice of a lime over the noodles, then sprinkle the spring onion, cilantro and roasted peanuts on top and serve.
Store in an airtight container in the fridge for up to 2 days.
Notes
You can substitute tamarind paste with the juice of ½ lime.You can substitute soy sauce with tamari sauceMake sure you do not over cook the rice noodles, otherwise, they'll become very soggy.