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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Combine the grated ginger, soy sauce, lime juice, and honey in a small bowl. Set aside.
Heat coconut oil in a large wok over medium-high heat.
Add the onion and garlic and cook until softened.
Add the carrots and cook for 5 minutes, continually stirring.
Add the baby corn and red pepper and continue cooking for a further 5 minutes while stirring.
Add the beansprouts, cabbage, and the ginger and lime sauce and stir to combine.
Cover the rice noodles with boiling water in a separate bowl and allow to stand for 2 minutes.
Drain the noodles and use scissors to cut them into smaller pieces.
Add the noodles to the wok and a good grinding of black pepper.
Continue cooking for one minute.
Sprinkle with coriander and sesame seeds and a good squeeze of lime.
Serve and enjoy.
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For a spicier kick, add a dash of chili flakes to the sauce.
Substitute soy sauce with tamari for a gluten-free option.
Can I use other vegetables?
Yes, feel free to add or substitute with your favorite vegetables like broccoli or snap peas.
How can I make this dish vegan?
Ensure the noodles are vegan and substitute honey with maple syrup or agave nectar.
What can I serve this with?
This stir fry can be served on its own or with a side of steamed rice.
Can I prepare this in advance?
You can prepare the vegetables and sauce ahead of time, but cook the noodles and stir fry just before serving for best results.
How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a wok or microwave before serving.
