Buy all ingredients right below the recipe
Ingredients
- 400g rice noodles
- 2 spring onions
- 1-2 chili peppers (depending on desired heat)
- 2 garlic cloves
- 1 thumb-sized piece of ginger
- 2 carrots
- 100g green beans
- 360g plant-based chicken
- 100g peanuts
- Sesame oil for frying
For the Sauce
- 10 tbsp soy sauce
- 3 tbsp agave syrup
- 5 tbsp rice vinegar
- 2 tsp Sriracha
- 2 limes
For the Topping
- 1 lime
- 1 spring onion
- 50g peanuts
- 10g fresh cilantro
Preparation
- 1First, cook the rice noodles according to package directions. Meanwhile, wash the spring onions and chili and cut them into rings. Peel and finely chop the ginger and garlic. Wash the beans and carrots, trim the ends, and cut the carrots into sticks.
- 2Mix all ingredients for the sauce in a bowl.
- 3Heat 2 tbsp sesame oil in a wok or a deep pan. Sauté spring onions, garlic, chili, ginger, vegan chicken, carrots, and beans for about 5 minutes.
- 4Once the “chicken” is golden brown, add the rice noodles, peanuts, and sauce. Mix everything well and then sauté for another 2-3 minutes. Garnish with fresh lime juice, cilantro, spring onions, and chopped peanuts for serving. Voilà, your delicious dish is ready!
