Main ingredients Rice flat noodles, Spring onions with greens, Purple cabbage, Mixed coloured capsicums, Broccoli, Button mushrooms, Sesame oil, Garlic, Fresh red chillies, Tofu, Bean sprouts, Sugar, Soy sauce, Coarsely crushed roasted peanuts Cuisine Thai Course Noodles and pastas Prep time 15-20 minutes Cook time 10-15 minutes Serve 4 Taste Savoury Level of cooking Easy Others Vegetarian Ingredients 250 grams flat rice noodles 2 spring onions, chopped with the greens 1 cup shredded purple cabbage ½ cup mixed coloured capsicum strips 10-12 small broccoli florets, blanched 6-8 button mushrooms, thickly sliced 2 tablespoons sesame oil 1½ tablespoons finely chopped garlic 1-2 fresh red chillies, chopped 150 grams tofu, cut into ½ inch cubes ¼ cup beans sprouts 2 tablespoons chopped spring onion greens 1 teaspoon sugar Salt to taste 1 teaspoon soy sauce Coarsely crushed roasted peanuts for garnish Diagonally sliced spring onion greens for garnish Method Soak the noodles in a large bowl of warm water for 5 minutes. Heat sesame oil in a non-stick wok. Add garlic and red chillies, mix and sauté for 1 minute. Add spring onions with greens, purple cabbage, mixed coloured capsicums, broccoli florets and button mushrooms, mix and sauté on high heat for 3-4 minutes. Add tofu and mix well. Cook for 1-2 minutes. Drain the noodles and put into the wok, add beans sprouts, chopped spring onion greens, sugar, salt and soy sauce and toss well. Transfer into a serving bowl, garnish with crushed peanuts and spring onion greens and serve hot.