CATEGORY |
CUISINE |
TAG |
YIELD |
Vegetables, Grains |
Thai |
Main dish, Thai, Pasta, Vegetables |
4 |
Servings |
INGREDIENTS
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 |
INSTRUCTIONS
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.
A Message from our Provider:
“Our hopelessness and our helplessness are no barrier to (God’s) work. Indeed our utter incapacity is often the prop He delights to use for His next act… We are facing one of the principles of Yahweh’s modus operandi. When His people are without strength, without resources, without hope, without human gimmicks – then He loves to stretch forth His hand from heaven. Once we see where God often begins we will understand how we may be encouraged. #Ralph Davis”