Cambodian Cabbage Noodles
My take on Cambodian Stuffed Cabbage
Cuisine:
South East Asian
Ingredients
- 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
Sauce
- 1 cup sweet vegan fish sauce (seasoning sauce)
- 3 tbsp lime juice
- 3 tbsp brown sugar
- 2 tbsp rice vinegar
Instructions
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Cook noodles according to package, rinse to stop cooking and set aside.
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Prepare sauce by combining all ingredients. Set aside.
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Place chickpeas in a food processor with poultry seasonings and pulse to break up.
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Put slaw, carrots, chili, and peanuts in a large skillet with a little water to steam. Cook until desired tenderness.
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Add noodles and chickpeas to the pan and toss together with tongs until warm.
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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)