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)

Method:

• 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.