Ingredients: 

• 1 onion
• 2 garlic cloves
• 2 – 3 medium carrots 
• Cabbage (amount to taste – a courgette can also work if making this in the summer) 
• Chicken or vegetable stock
• 1/2 nest of rice noodles 
• Pinch of chili flakes 
• Ginger (2cm fresh or 1 tsp ground) 
• 1 tsp cumin or turmeric 
• 1 tsp coriander
• 1 tsp oil

Method

1. Prepare your vegetables – using a peeler, slice the carrot into thin ribbons, and chop very small any ‘leftover’ pieces (this can also be done with courgette if using this). Shred the cabbage finely. 
2. Roughly chop the onion and fry until soft
3. Crush and add the garlic, and fry for another minute
4. Add the cabbage, carrot and all seasoning and fry for another minute
5. Add the stock and noodles. Bring to the boil then cover and simmer for 4-5 minutes, or until vegetables are cooked to your desired firmness. 
6. Adjust the amount of liquid and seasoning to taste, and serve.