My take on Cambodian Stuffed Cabbage
- 12 oz gluten free noodles
- 2 can chickpeas drained and rinsed
- 2 tsp poultry seasonings
- 16 oz cabbage slaw
- 1 cup shredded carrot
- 2 thai chilis minced
- 1/2 lb peanuts
- 2 tbsp chopped basil
- 2 tbsp chopped mint
- 1 cup sweet vegan fish sauce (seasoning sauce)
- 3 tbsp lime juice
- 3 tbsp brown sugar
- 2 tbsp rice vinegar
Cook noodles according to package, rinse to stop cooking and set aside.
Prepare sauce by combining all ingredients. Set aside.
Place chickpeas in a food processor with poultry seasonings and pulse to break up.
Put slaw, carrots, chili, and peanuts in a large skillet with a little water to steam. Cook until desired tenderness.
Add noodles and chickpeas to the pan and toss together with tongs until warm.
Pour sauce over and use tongs to toss. Sprinkle mint and basil on top and toss again. Serve warm or cold. (gluten free noodles usually are best fresh and warm)