Sweet & Hot Asian Noodles - cooking recipe

Ingredients

4 1/2 ounces dried rice noodles
2 tablespoons peanut oil
1 teaspoon fresh ginger, grated (I cheat and use ginger paste)
1 garlic clove, crushed
4 1/2 ounces bamboo shoots, drained and sliced into batons
4 1/2 ounces bean sprouts
2 medium carrots, sliced into batons
1 small white cabbage, shredded
2 tablespoons Thai fish sauce
2 tablespoons soy sauce (I use more to season when I'm about to serve)
2 tablespoons plum sauce
chili paste (I use Sriracha)
2 teaspoons sesame oil
1 tablespoon light brown sugar
1 lime, juice of
1 lime, rind of
3 1/2 ounces daikon radishes, sliced into thin batons
1/4 cup coriander, roughly chopped
2 tablespoons sesame seeds, toasted

Preparation

Cook the noodles in large pot of boiling water, following instructions on the packet.
Heat the oil in a wok or very large pan and stir fry the ginger and garlic for 2 to 3 minutes over medium heat until golden.
Drain the noodles and set them aside add the bamboo shoots to the wok, increase the heat to high and stir fry for a further 5 minutes.
stir in the sauces, sesame oil, sugar and lime juice.
Add the daikon and coriander, toss to mix sprinkle with sesame seeds and serve.
Sometimes I add a little bit of sweet chili sauce when I want it sweeter or for another variation you can add chicken or shrimp for a full meal.