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.