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Rice Noodles with Carrots and White Cabbage from the Wok

Portionen: 2


  • 170 g vermicelli glass noodles made from rice flour
  • 3 tbsp oil
  • 50 g cashew nuts
  • 2 garlic cloves finely diced
  • 50 g onions finely diced
  • 200 g white cabbage quartered, stem removed and cut into 2 mm wide strips
  • 200 g carrots cut into approximately 3 mm wide and 5 cm long strips
  • 1 leek cut into approximately 5 mm wide rings
  • 2 eggs
  • 1 tsp honey
  • 4-5 tbsp soy sauce
  • salt


  • Pour over the glass noodles boiling water and let them stand for 10 minutes. Then drain the noodles and set aside.
  • Heat in a large pan or wok 1 tbsp oil. Slightly fry the cashew nuts while stirring, take them out and let cool.
  • Then add and heat the remaining oil. Sauté the garlic and the onions for about 2 minutes. Whisk the eggs and add them with the vegetables and fry for about 4 minutes while stirring over high heat. Intermix the honey and soy sauce, add the noodles and fry everything about another 5 minutes and season with salt. For serving sprinkle with the cashews.


gluten free | vegetarian