- 1 packet of rice noodles (any type of noodles served)
- 100g of tender beans / li>
- ½ carrot
- ⅓ cabbage
- 1 head of garlic
- Taste soy sauce
- Ground pepper to taste
Cut the vegetables into strips. the carrot can be cut with the help of a peeler. discard thick stem of cabbage. sauté the vegetables, all at once, in a wok with a little oil and water. Go adding water and oil from time to time while you sauté. the vegetables should be al dente, crispy. set aside.
For the sauce, finely chop the garlic with a knife or chopper. Fry with oil over medium heat until golden brown, being careful not to burn. set aside.
In a saucepan, bring water to a boil. once it comes to a boil, turn off and add the noodles. Stir from time to time so they don’t stick. in 5 minutes they will be ready to drain.
In the wok, add the noodles to the vegetables and the fried garlic. sauté over high heat and add a dash of soy sauce, ground pepper and a little water. jump with energy.
Serve and eat right away.
For a more Thai touch, you can garnish just before serving with chopped fresh coriander and a wedge of lime.