400g/14 oz thin rice noodles
2 tbsp sunflower oil
Vegan chicken pieces
2 red chillies, sliced diagonally
1/4 savoury cabbage, sliced
1 large carrot, peeled and coarsely grated
2 tbsp curry powder
50 ml /1 1/4 Gl oz/ 1/4 Shaoxing rice wine
2 tbsp light soy sauce
1 tsp sesame oil, or flaxseed oil
1.soak the noodles according to the packet instructions, then drain well.
2. Heat the oil in a large wok and fry the chicken until it begins to brown.
3.Add the chillies, cabbage and carrot and stir-stir fry for 2 minutes.
4.Add the noodles, then sprinkle the curry powder evenly the top and toss well.
5.Add the rice wine, soy sauce and flaxseed oil and stir-fry for 1 minute, then divide between four warm bowls and serve immediately.