1/3 cup peanut oil
8 ounces dried rice noodle (soak in warm water until soft, about 5 minutes)
4 tablespoons wheat-free tamari soy sauce (or Bragg’s Liquid Aminos)
1 tablespoon garlic powder
1/2 teaspoon black pepper
2 tablespoons sugar
1 teaspoon sea salt
2 cups julienne-sliced cabbage
2 cups julienne-sliced carrot
3 stalks green onion (cut into 1/2 inch lengths)
Gluten-Free Lomein Noodles
Thai Pancakes (Kanom Kroke) from Thai cooking for kids
2. Add rice noodle, wheat-free tamari soy sauce, garlic powder, black pepper, sugar, sea salt and stir-fry until the noodle is soft, about 1-2 minutes.
3. Add the cabbage, carrot and green onion and stir-fry for 3 more minutes. Remove from heat and serve hot.
Yield: 4 servings
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