Rice Noodles, with vegetables, chilli and garlic

A pack of vegetables for stir-fry from the co-op, including bean sprouts, cabbage (different varieties), red onion, and carrot. Which I augmented with spring onion. Cooked in peanut oil, with continuous stirring.

I added finely diced garlic, and deseeded green chilli, also finely diced.

The rice noodles (from Sainsbury's) were blanched in boiling water for two minutes, before being drained, and added to the stir-fry in the last two minutes.

Cooked for about ten minutes overall at a reduced heat. Dressed in dark soy sauce on the plate. A fabulous dish!