Time: 30 min.
Complexity: easily
Servings: 4

To make these noodles look playfully intricate, you'll need to slice the vegetables—cabbage, zucchini, carrots—into uniformly thin strips, just as thin as the noodles themselves. Stir-fry all the ingredients, season with Asian peanut sauce, and serve sprinkled with chopped peanuts.

Ingredients:

• 3 tablespoons lightly salted soy sauce or tamari sauce
• 2 tablespoons natural creamy peanut butter
• 2 tbsp. l. rice vinegar
• 1 tbsp. honey
• Juice of 1 lime
• 1 clove of garlic, grated
• 0.5 tsp freshly grated ginger
• 1 tbsp. l. sesame oil
• 1 cup shredded red cabbage
• 3 carrots, cut into strips
• 2 zucchinis, cut into strips
• 220 g dry rice noodles
• 1 green onion, chopped
• 1/4 cup chopped peanuts

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

red cabbage, soy sauce, rice vinegar, honey, ginger root, zucchini, carrot, rice noodles, Peanut

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Preparation:

Step 1
• In a small bowl, combine the soy sauce, peanut butter, rice vinegar, honey, lime juice, garlic, and ginger until smooth. Set aside.
Step 2
• In a large saucepan, bring 3-4 liters of water to a boil.
Step 3
• Meanwhile, heat the sesame oil in a large wok or nonstick skillet over medium-high heat. Add the red cabbage, carrots, and zucchini. Cook, stirring frequently, for 3-4 minutes. Meanwhile, add the rice noodles to the pot of boiling water and cook for 3-4 minutes.
Step 4
• Using tongs, carefully transfer the cooked rice noodles directly to the pan. Add the sauce and stir until well combined and evenly coated.
Step 5
• Serve immediately, sprinkled with chopped green onions and peanuts.

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