Ingredients
8 oz rice noodles
2 tbsp neutral oil
2 cloves garlic, minced
1 tbsp fresh ginger, grated
1 shallot, thinly sliced
1 jalapeño, thinly sliced
1 carrot, julienned
1 cup shredded cabbage
3 tbsp creamy peanut butter
1½ tbsp soy sauce
1 tbsp rice wine vinegar
3–5 tbsp water
2 scallions, sliced
2 tbsp chopped cilantro
Cooked beef, chicken, or tofu (optional)
Sesame seeds
Method
Cook the rice noodles according to package instructions. Drain and set aside.
Whisk peanut butter, soy sauce, rice wine vinegar, and water in a small bowl until smooth and pourable.
Heat oil in a large pan or wok over medium-high heat.
Add shallot and jalapeño and cook 1–2 minutes until softened.
Add garlic and ginger and cook about 30 seconds until fragrant.
Add carrot and cabbage and stir-fry 2–3 minutes until slightly tender but still crisp.
Add the cooked noodles to the pan and pour in the peanut sauce. Toss until the noodles are evenly coated and heated through. Add a splash of water if the sauce becomes too thick.
Add cooked beef, chicken, or tofu if using and toss to combine.
Remove from heat and fold in scallions and cilantro.
Serve warm topped with sesame seeds.
