Ingredients

8 oz package of rice stick noodles

4 TBS vegetable oil

1 bunch scallions (white and pale parts only - green tips reserved for garnish)

3 large minced garlic cloves

1 inch grated ginger

1 tsp (or to taste) crushed red pepper

2 large grated carrots

1 cup roughly chopped snow peas

3 cups shredded cabbage (preferably Chinese or Bok Choy)

3 TBS soy sauce

1 cup low sodium chicken broth

lime wedges (garnish)

serano chilies (garnish)

Preparation

  1. Cover the rice sticks with warm water and soak until soft
  2. Blanch the carrots, snow peas, and cabbage in boiling salted wated until crisp tender, then immediately plunch into cold water to stop cooking. Drain and set aside
  3. Heat the oil in a large saute pan or wok until very hot
  4. Add the garlic, red pepper and ginger and saute until fragrant and garlic is lightly browned - 2 min.
  5. Add the onions and stir for about 2 minutes, until softened and hot
  6. Pour in the chicken broth and soy sauce and bring to a boil
  7. stir in the noodles and vegetables and stir until the noodles are cooked and the stir fry is dry
  8. garnish with lime wedges, reserved scallion tips, and sliced serano chilis if desired.

**Thie version has no meat but shredded chicken, pork, and shrimp are all delicious - add pre-cooked meat and stir-fry for several minutes before adding the broth and then proceed as normal.