Thai Noodle Mungo Wok

ImageHere’s my version of new recipe I recently discovered on the app “The Photo Cookbook”. It’s perfect as a light dinner or lunch since it only has about 234kcal per serving.

serves 4- ingredients:

200g fine rice noodles

2 tbsp olive oil

1 red onion, thinly sliced

3 carrots cut into thin slices

125g baby corn

1 garlic clove

150g bean sprouts

4 tbsp soy sauce

juice of a lime

1/2 tsp dried chili flakes (add more if you like it spicy)

4 tbsp coriander, chopped

3 spring onions, thinly slicesd

40g toasted peanuts

lime wedges, to serve

fresh herbs

Soak the noodles in hot water for about 10 minutes (or according the packet instructions) then drain them well. Put the onions and spring onions in a wok (if you don’t have one a normal pan will do too!) and let them cook in some water in the mean time. Add the carrots, corn and garlic with some oil and let it cook for 2-4 minutes. Add the bean sprouts then remove from the heat and add the noodles, tossing to mix evenly. In a small bowl mix the soy sauce, lime juice, chillies and half the coriander for the dressing. Pour the dressing over the noodles and serve with peanuts, lime and the remaining coriander. Enjoy!



3 thoughts on “Thai Noodle Mungo Wok

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