½ Lb. Rice Noodles-soak in warm water 20 minutes, drain
½ Cup Carrots-sliced thinly
½ Cup Snow Peas
½ Cup Broccoli Florets
1 Tbsp. Canola Oil
½ Cup Celery-sliced thinly
1 Cup Asian Cabbage-sliced thinly
¼ Cup Fresh Herbs-any mix of mint, cilantro and basil
½ Cup Sweet Chile Sauce
2 Tbsp. Rice Vinegar, or any favorite vinegar
½ Cup Scallions-chopped
¼ Cup Peanuts
Bring a pot of water to a boil and separately cook the carrots, snow peas, and broccoli florets for about 30 seconds and cool in ice water to keep vegetables crunchy. Drain and reserve.
Heat a saute pan on high heat, add the vegetable oil and quickly stir fry the celery and cabbage for about 1 minute and spread out onto a cookie sheet to cool.
In a large bowl combine noodles with all the vegetables and herbs and toss with the sweet chile sauce. Garnish with the scallions and peanuts. Enjoy!
