Stir-Fried Runner Beans and Red Cabbage with Rice Noodles

This vibrant dish features crisp runner beans and crunchy red cabbage, stir-fried with colorful peppers and served over delicate rice noodles. The combination of soy sauce and sesame oil adds depth, while fresh herbs bring brightness. Perfect for a quick, healthy meal, this recipe is vegetarian and can easily be made vegan.

Ingredients:

• 200g rice noodles
• 150g runner beans, trimmed and sliced
• 200g red cabbage, shredded
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon vegetable oil
• Fresh cilantro or basil for garnish
• Salt and pepper to taste

Instructions:

1. Cook the rice noodles according to package instructions. Drain and set aside.
2. In a large pan or wok, heat the vegetable oil over medium-high heat.
3. Add the minced garlic and ginger, and sauté for about 1 minute until fragrant.
4. Add the sliced runner beans and peppers to the pan. Stir-fry for about 3-4 minutes until they begin to soften.
5. Add the shredded red cabbage and continue to stir-fry for another 2-3 minutes.
6. Pour in the soy sauce and sesame oil, stirring to combine all the ingredients. Cook for an additional 2 minutes.
7. Toss the cooked rice noodles into the pan, mixing well to coat them with the sauce and vegetables.
8. Season with salt and pepper to taste. Remove from heat.
9. Serve hot, garnished with fresh cilantro or basil.