The Rice Noodle Recipe I will never get tired of!

By Yeung Man Cooking · 30 min

Ingredients

Instructions

1. Bring a pot of water to a boil for the noodles.
2. In a large mixing bowl, add the red onion and red bell pepper, both thinly sliced, and the sugar snap peas sliced lengthwise. Shred the cabbage and add it to the bowl.
3. Boil the thick round rice noodles until al dente, about 15 minutes, stirring occasionally.
4. Thinly slice the smoked tofu and add it to the bowl. When the noodles are done, rinse, drain and add them. Finely chop the green onions, roughly chop the cilantro and basil, and add them too.
5. For the sauce, grate the garlic and ginger into a small bowl. Add the lime juice, soy sauce, chili oil, maple syrup and coconut cream. If the coconut cream is solid, gently warm the sauce.
6. Pour the sauce over the noodles, add the white and black sesame seeds, mix well, then plate.
7. Heat a frying pan over medium heat and toast the shredded coconut for a couple of minutes. Scatter some over the noodles to serve.

Summarized from Yeung Man Cooking's video. Watch it for the details.

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GarlicOnionGingerScallionBell pepperRed onionLimeCabbage