Ingredients
- 15 sweet basil leaves
- 2 scallions
- 2 tamari
- 1 garlic clove
- 1 mung bean sprouts
- 1 lime
- 700 ml water
- 180 gr cabbage
- 100 gr rice noodles (thin)
- 50 gr peanuts (roasted)
- 30 ml vegetable oil
- 5 gr ginger
- 1 gr black pepper
Bring water to a boil, add noodles & cook until soft, about 4 to 5 minutes. Drain & set aside. In a wok, heat oil for 1 minute over medium-high heat. Add garlic & ginger & stir fry for 1 minute. Add cabbage & stir fry until tender crisp. Add noodles, bean sprouts, scallions, tamari & pepper. Stir fry until heated through. Mix in basil leaves. Garnish with peanuts & lime wedges & serve hot.
