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Yield:
1
Ingredients:
| 1 whl |
bell pepper thinly sliced |
| 1/4 cup |
bean sprouts blanched |
| 1/4 cup |
celery thinly sliced |
| 1/4 cup |
carrot grated |
| 2 x |
cloves garlic peeled and mashed |
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into pulp |
| 1 x |
inch ginger |
| 7 oz |
rice stick Thai noodles soaked in warm water |
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for 20 minutes and then cooked in |
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boiling water for 3-4 min until soft |
| 3 x |
Thai chiles seeded and chopped |
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savoy cabbage shredded |
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cucumber finely chopped |
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cilantro |
| 1/4 cup |
oyster sauce |
| 2 tsp |
sesame oil |
Instructions:
Instructions: No Method
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