8 ounces rice stick noodles
1 tablespoon canola oil
1 tablespoon minced garlic
1 tablespoon minced ginger
1 bunch scallions, white and green parts separated, thinly sliced
½ head white cabbage, halved, cored and cut into ½-inch dice
Kosher salt and freshly ground black pepper
2 medium red bell peppers, cut into ½-inch dice
2 cups shredded carrots
4 tablespoons soy sauce
4 tablespoons rice vinegar
1 tablespoon sesame oil
½ cup packed basil leaves, cut into ¼-inch strips
Place the noodles in a large bowl and fill it with hot water to cover. When the noodles have softened, after about 15 minutes, drain, return to the bowl and set aside.
Heat a wok over medium-high heat. Add the oil and swirl to coat the pan. When
the oil is hot, add the garlic, ginger and scallion whites and stir-fry until aromatic,
about 30 seconds. Add the cabbage and stir-fry until wilted, about 1 minute. Season
with salt and pepper, add the peppers and carrots, and toss. Add 2 tablespoons of
the soy sauce and the vinegar, toss, remove from the heat, and adjust the seasoning
with salt and pepper, if necessary.
Add half of the vegetables, the remaining 2 tablespoons soy sauce, the sesame
oil and basil to the noodles. Mix well and season with salt and pepper.
Transfer the noodle mixture to a large serving platter, top with the remaining
vegetables and garnish with the scallion greens. Serve immediately. Serves 6.