Thai Noodles with Crunchy Vegetables

Serves: 4-5

You’ll need:

      • 250gms cooked Flat Rice Noodles( follow instructions on packet to cook them)
      • 75 gms Napa cabbage, chopped
      • 50 gms carrots, spiralised
      • 40 gms  purple cabbage, chopped
      • 40 gms zucchini, spiralised
      • 4 stalks spring onions, chopped
      • 1 tbsp Rice Bran Oil
      • For the sauce:
      • 1 tbsp +1 tsp njh Vegetarian Coriander Wok Sauce
      • 1 1/2 tbsp vegetarian oyster sauce
      • 2 tbsp light or regular soy sauce
      • 3/4 packet Dabur coconut milk (optional)


      • Mix the ingredients under the sauce and keep aside. Heat a wok and add the oil. Add the Napa cabbage, purple cabbage, carrots and stir fry. Add the zucchini. Stir fry and add the rice noodles. 
      • Add the mixed sauce and toss it all up. Add spring onions. It is done.
      • Add in 1 tbsp njh Crispy Chilli Oil while serving and enjoy.

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