3 c Water
7 oz Thin rice noodles
2 tb Vegetable oil
1 Garlic clove, minced
1 ts Ginger, minced
2 c Cabbage, shredded
1 c Mung bean sprouts
2 Scallions, finely chopped
2 ts Tamari
1 pn Black pepper
15 Sweet basil leaves
1/4 c Roasted peanuts, chopped
1 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.