Saturdays Slaw With Rice Noodles

Prep Time: 0 Minutes

Cook Time: 5 Minutes

Ready In: 5 Minutes

Servings: 2

I made this dish for 25 friends at an outdoor bush bar-b-que stir-fried on a portable hot plate. I prepared the vegies beforehand. Served it with suckling pig on the spit. Is your mouth watering yet? Moreish - they all wanted seconds and thirds :):)

Ingredients:

1 cup shredded red cabbage

1 cup medium grated carrots

1 cup sliced leek or red onion (i prefer these for their sweetness and caramelisation)

3 cloves sliced and chopped garlic

1 teaspon sliced and chopped ginger

1/2 teaspoon chilli paste or 1tsp chilli sauce

good dash of tamari sauce

pinch of caraway seeds (my fathers's favourite)

1 tblsp olive oil for frying

10 shelled roasted peanuts

1 cup of cooked rice noodles (your preference to shape)

Directions:

1. Add oil to cover the pan and heat.
2. Add the prepared onions, cabbage, carrots, garlic, ginger in this order (I prefer to add the garlic last so it doesn't change colour or burn).
3. Add the roasted peanuts - Australian peanuts are fresh medium and crunchy. They have 3 nuts in each shell!
4. Plate up with the noodles either separately or you can stir them in with the vegies to absorb the tasy juices.
5. Add a dash of sesame oil. Enjoy :)

By RecipeOfHealth.com