Thai Pumpkin, Carrot & Coconut Cabbage & Noodle Stir Fry

1 bottle of Tar10 Thai Pumpkin, Carrot & Coconut Dressing

200g  cooked rice or egg noodles

4 cups shredded wombok cabbage

1 large grated carrot

2 chopped spring onions

2 Tablespoons Vegetable Oil

25g toasted slivered almonds

2 Tablespoons chopped fresh  coriander


Heat a large wok, add oil until hot then add vegetables, stir fry for a few minutes until softened.

Toss through the cooked noodles and Tar 10 Thai Pumpkin, Carrot & Coconut Dressing until well heated.

Divide into bowls and garnish with the toasted Almonds and Coriander.

Note: If desired add some shredded cooked chicken or cooked prawns.