Vegetarian Pad Mee (Stir-Fried Rice Vermicelli)
Ingredients
- 250 g rice vermicelli noodles
- 4 eggs
- 300 g cabbage
- 2 carrots
- 3 tbsp light soy sauce
- 2 tbsp oyster sauce
- 4 cloves garlic
- 1 tbsp sesame oil
- 2 tbsp vegetable oil
- 4 spring onions
Nutrition (per serving)
- Calories
- 456 kcal
- Protein
- 14 g
- Carbohydrate
- 59.9 g
- of which sugars
- 6.3 g
- Fat
- 16.2 g
- of which saturates
- 3 g
- Fibre
- 4.6 g
- Salt
- 2.82 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Soak the rice vermicelli in hot water for 5 minutes until softened, drain and set aside.
- 2
Shred the cabbage and julienne the carrots. Mix the soy sauce and oyster sauce together.
- 3
Heat the vegetable oil in a large wok over high heat. Fry the minced garlic for 30 seconds, then add the cabbage and carrots. Stir-fry for 3 minutes.
- 4
Push the vegetables to one side, crack in the eggs and scramble until just cooked, then mix through.
- 5
Add the drained noodles and the sauce. Toss everything together for 2 minutes over high heat until well combined.
- 6
Remove from heat, drizzle with sesame oil, scatter over sliced spring onions and serve.
Plan the week's meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.