Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main dish Pasta
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 c Water
7 oz Thin rice noodles
2 tb Vegetable oil
1 ea Garlic clove, minced
1 t Ginger, minced
2 c Cabbage, shredded
1 c Mung bean sprouts
2 ea Scallions, finely chopped
2 ts Tamari
1 pn Black pepper
15 ea Sweet basil leaves
1/4 c Roasted peanuts, chopped
1 ea Lime, cut into wedges
Bring water to a boil, add noodles & cook until soft, about 4 to 5
minutes. Drain & set aside.
In a wok, heat oil for 1 minute over medium-high heat. Add garlic &
ginger & stir fry for 1 minute. Add cabbage & stir fry until tender
crisp. Add noodles, bean sprouts, scallions, tamari & pepper. Stir
fry until heated through. Mix in basil leaves. Garnish with peanuts
& lime wedges & serve hot.
