Vietnamese-Style Bean Thread Noodles

• 4 ounces bean thread (cellophane) noodles
• 2 tablespoons olive or peanut oil
• 1 large onion, quartered and thinly sliced
• 2 garlic cloves, minced
• 2 heaping cups thinly shredded Napa or savoy cabbage
• 2 heaping cups diced tomatoes
• 1 cup fresh mung bean sprouts
• 2 to 3 tablespoons rice vinegar
• 2 to 3 tablespoons reduced-sodium soy sauce
• Dried red pepper flakes
• 1 teaspoon natural granulated sugar
• 1/3 cup chopped peanuts or cashews
• Thinly sliced fresh basil leaves

1. Cover the noodles with boiling water in a heatproof container.
2. Cover and let stand for 6 to 8 minutes, or according to package directions, until al dente.
3. Drain the noodles, place them on a cutting board, and chop in several directions to shorten.
4. Meanwhile, heat the oil in a wok or stir-fry pan.
5. Add the onion and stir-fry over medium heat until translucent.
6. Turn up the heat, add the garlic and cabbage, and stir-fry until the cabbage is tender-crisp and lightly browned, 5 to 7 minutes.
7. Add the tomatoes and sprouts and continue to fry, stirring frequently, until the tomatoes are soft and the sprouts tender-crisp, another 5 to 7 minutes.
8. Stir in the vinegar, soy sauce, and red pepper flakes to taste, the sugar, tofu, and noodles.
9. Cook, stirring, until everything is heated through.
10. Serve at once, garnishing each serving with some chopped peanuts and basil.
11. This is delicious with Bok Choy, Red Cabbage, and Carrot Salad (page 176) or Thai Tossed Salad (page 184).
12. To boost the protein content of the meal, serve slices of baked tofu at room temperature.
13. Calories: 294
14. Total Fat: 13g
15. Protein: 6g
16. Carbohydrates: 41g
17. Fiber: 4.5g
18. Sodium: 295mg

bean thread, olive, onion, garlic, cabbage, tomatoes, sprouts, rice vinegar, soy sauce, red pepper, natural granulated sugar, peanuts, basil leaves

Taken from www.epicurious.com/recipes/food/views/vietnamese-style-bean-thread-noodles-390516 (may not work)