Measurements

• 200g gluten
• 1 cup shredded cabbage
• 1/2 cup julienned carrots
• 1/2 cup sliced bell peppers
• 1/2 cup chopped green beans
• 1/4 cup chopped spring onions
• 2 tbsp gluten
• 1 tbsp vinegar
• 1 tbsp chili sauce
• 1 tbsp grated ginger
• 2 tbsp oil
• Salt to taste
• Black pepper to taste

Preparation Method

• Cook the gluten-free noodles according to the package instructions.
• Drain and set aside.
• Heat oil in a large pan or wok over medium heat.
• Add grated ginger and sauté for a minute until fragrant.
• Add chopped green beans, julienned carrots, and sliced bell peppers.
• Stir-fry for 3-4 minutes.
• Add shredded cabbage and continue to stir-fry for another 2 minutes.
• Add the cooked noodles to the pan.
• Pour in the gluten-free soy sauce, vinegar, and chili sauce.
• Mix well to combine all ingredients.
• Season with salt and black pepper to taste.
• Garnish with chopped spring onions before serving.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.