Stir-Fry Rice Noodles

Ingredients

• 1 tsp sesame oil
• 2 long red chillies
• 1 bunch spring onion, cut into pieces
• 25g ginger, thinly sliced
• 500g cooked rice noodles (or other noodles of your choice)
• 1 cup bean sprouts

Chili Sauce

• 8 long red chillies, halved and seeds removed
• 6 garlic cloves, chopped
• ½ cup peanut oil (or alternative oil of your choice)
• 1 drop dōTERRA Ginger essential oil
• 1 tbs light soy sauce
• Squeeze of lemon juice
  

Method

1. To make the chilli sauce, combine chili and garlic in a food processer until finely chopped.
2. Heat oil in a wok oh high heat, and then reduce heat to medium and add chili mixture and ginger essential oil. Cook for 3 minutes or until fragrant.
3. Add lemon juice and cook, stirring, for 1 minute, then add soy sauce and reduce heat to low.
4. Cook, stirring, for 8 minutes or until the sauce has darkened and the oil has separated.
5. Heat pan to high heat, brush wombok with 1 tbs peanut oil (or oil you have chosen) for 1-2 minutes each side and set aside.
6. Combine 80ml of the chilli sauce with soy sauce, and sesame oil in a bowl and set aside.
7. Add spring onion and ginger to wok, cook, stirring, for 2 minutes before adding noodles. Cook for a few minutes then add stir-fry sauce and cooking until noodles are well coasted.
8. Add ½ water and toss before adding cabbage, and tossing again to combine.
9. Top with chili and bean sprouts. Drizzle with 1 tbc chilli sauce and serve with remaining chili sauce on the side.