Contributed by Jennifer Peachey (from the Greengrocer's Kitchen)

Ingredients

75 grams dried rice noodles
1 tbsp oil
1 onion, sliced finely
1 garlic clove, chopped finely
1 tsp grated fresh ginger
1 hot pepper seeded and chopped finely or hot pepper flakes to taste
1 sweet red pepper, seeded and thinly sliced
½ head of cabbage, trimmed, rinsed and shredded
1 tbsp brown sugar
salt to taste
2 tbsp cider vinegar

*Add shredded carrots, broccoli spears or vegetables of choice.

Instructions

Presoak the rice noodles according to package directions. Rinse with cold water, drain and set aside. Heat oil in a large pan, and sauté the onion for 3 minutes. Stir in garlic, ginger, and hot pepper and cook for 1 minute. Add the red pepper and shredded cabbage, and stir to coat. Stir in cider vinegar and brown sugar and cook for about ten minutes, or until cabbage is just tender and liquid is absorbed. Stir in drained noodles and heat through before serving.

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