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 clove garlic
• 1 tbsp sesame oil
• 2 tbsp vegetable oil
• 4 spring onions

Method

1. 1

   Soak the rice vermicelli in hot water for 5 minutes until softened, drain and set aside.

2. 2

   Shred the cabbage and julienne the carrots. Mix the soy sauce and oyster sauce together.

3. 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. 4

   Push the vegetables to one side, crack in the eggs and scramble until just cooked, then mix through.

5. 5

   Add the drained noodles and the sauce. Toss everything together for 2 minutes over high heat until well combined.

6. 6

   Remove from heat, drizzle with sesame oil, scatter over sliced spring onions and serve.