Ingredients

The following ingredients have 6 Servings
  • ¼ cup lower-sodium soy sauce
  • 1 tablespoon brown sugar
  • ½ teaspoon garlic powder
  • ½ teaspoon dried ground ginger
  • Freshly ground black pepper to taste
  • 1 tablespoon olive oil
  • 6 .75 ounces rice noodles
  • 2 heaping cups green cabbage (thinly sliced)
  • ½ cup shredded carrots
  • 1 ½ cups fried peanuts

Instruction

  • In a small bowl combine soy sauce, brown sugar, garlic, ginger and black pepper; set aside.
  • Cook the rice noodles according to the package directions. Drain.
  • While the noodles cook, prepare the veggies. Heat oil in a large wok or skillet over medium-high heat. Once the oil is hot, add cabbage and sauté about 7 minutes or until cabbage is soft. Add the shredded carrots to the pan, and continue to cook the cabbage with the carrots for an additional 2-3 minutes.
  • Place the drained noodles and the veggies in a large bowl and toss with the sauce mixture. Toss pasta with peanuts, and garnish with additional fried peanuts if desired.
  • Serve hot, at room temperate, or cold from the fridge.