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I use gochujang paste in the sauce which is a fermented Korean hot pepper paste. It's sweet, salty and spicy.
Prep Time: 5 Min
rice noodles onion carrot garlic cabbage gochujang rice vinegar soy sauce maple syrup cornstarch sesame oil to garnish: Sriracha hot sauce, sesame seeds and sliced green onions (optional)
cook Time: 15 min
Ingredients
Soak the rice noodles for 6-8 minutes in warm water to soften them for cooking. Make the sauce and slice the vegetables.
In a large skillet over medium heat, cook the onions, carrot, cabbage and garlic.
Add the sauce. Mix the cornstarch with water and add to the pan to thicken the sauce.
Cook for another two minutes. Stir often until the noodles are soft and everything is coated in the sauce. Serve with sriracha hot sauce, sesame seeds and green onions (optional).
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