Sweet & Hot Asian Noodles

• 4 1/2 ounces dried rice noodles
• 2 tablespoons peanut oil
• 1 teaspoon fresh ginger, grated (I cheat and use ginger paste)
• 1 garlic clove, crushed
• 4 1/2 ounces bamboo shoots, drained and sliced into batons
• 4 1/2 ounces bean sprouts
• 2 medium carrots, sliced into batons
• 1 small white cabbage, shredded
• 2 tablespoons Thai fish sauce
• 2 tablespoons soy sauce (I use more to season when I'm about to serve)
• 2 tablespoons plum sauce
• chili paste (I use Sriracha)
• 2 teaspoons sesame oil
• 1 tablespoon light brown sugar
• 1 lime, juice of
• 1 lime, rind of
• 3 1/2 ounces daikon radishes, sliced into thin batons
• 1/4 cup coriander, roughly chopped
• 2 tablespoons sesame seeds, toasted

1. Cook the noodles in large pot of boiling water, following instructions on the packet.
2. Heat the oil in a wok or very large pan and stir fry the ginger and garlic for 2 to 3 minutes over medium heat until golden.
3. Drain the noodles and set them aside add the bamboo shoots to the wok, increase the heat to high and stir fry for a further 5 minutes.
4. stir in the sauces, sesame oil, sugar and lime juice.
5. Add the daikon and coriander, toss to mix sprinkle with sesame seeds and serve.
6. Sometimes I add a little bit of sweet chili sauce when I want it sweeter or for another variation you can add chicken or shrimp for a full meal.

rice noodles, peanut oil, fresh ginger, garlic, bamboo shoots, bean sprouts, carrots, white cabbage, fish sauce, soy sauce, plum sauce, chili paste, sesame oil, light brown sugar, lime, lime, daikon radishes, coriander, sesame seeds

Taken from www.food.com/recipe/sweet-hot-asian-noodles-452468 (may not work)