Cabbage and Carrots with Noodles

 I made this when one of my sons had vegetarian guests in town, and we wanted Asian food.  It is super fast to put together--especially if you use the rice noodles that are fresh (no soaking necessary).  I used miso as the vegetable stock, just because I have it in the refrigerator all the time, so it was convenient.

8 ounces rice noodles or glass noodles

1/2 cup chicken or vegetable stock

2 tablespoons soy sauce

2 teaspoons rice vinegar

1/2 teaspoon sugar

2 tablespoons peanut oil, rice bran oil or canola oil

Salt to taste

1 to 2 green chilies, like jalapeño or serrano, minced

2 plump garlic cloves, minced

1 tablespoon minced ginger

4 cups thinly sliced green cabbage

2 cups shredded carrots

1 cup chopped cilantro leaves and stems

1/8 teaspoon freshly ground pepper

1. Place the noodles in a bowl and cover with warm water. Let sit for 20 minutes, until pliable. Drain in a colander and cut into 6-inch lengths with kitchen scissors. Set aside.

2. Mix together the broth, soy sauce, rice vinegar and sugar in a small bowl.

3. Add the remaining oil to the wok, swirl the pan, then add the garlic, ginger and chili and stir-fry for no more than 10 seconds. Add the cabbage and carrots and stir-fry 1 to 2 minutes, then add the noodles, the broth mixture and salt to taste. Turn the heat down to medium and stir-fry for about 2 minutes, until the noodles are just tender and the broth has evaporated. Sprinkle with salt and pepper, add the eggs and cilantro, and stir-fry for another 30 seconds to a minute. Serve.