Spicy Thai Salad

• 8 ounces rice noodles (rice sticks)
• 6 tablespoons vegetable oil
• 12 cup canned chicken broth
• 14 cup tamari soy sauce
• 14 cup rice vinegar
• 2 tablespoons chili paste
• 12 teaspoon sugar
• 34 lb pork loin, cut julienne
• 1 medium onion, cut julienne
• 2 medium carrots, peeled and cut julienne
• 8 stalks celery, cut
• 12 head napa cabbage, shredded
• 1 bunch green onion, chopped
• 1 bunch cilantro, minced

1. Cook noodles until tender but firm.
2. Do not overcook.
3. Drain and toss with 3 tablespoons oil; set aside.
4. Mix stock, soy sauce, vinegar, chili paste and sugar in small bowl.
5. Stir fry pork in wok.
6. Add onion, set aside.
7. Stir fry the rest of the vegetables but cabbage.
8. Combine pork and onions, vegetables, cabbage, cilantro and the sauce.
9. Mix well.
10. Can be served hot or cold.

rice noodles, vegetable oil, chicken broth, soy sauce, rice vinegar, chili paste, sugar, pork loin, onion, carrots, stalks celery, cabbage, green onion, cilantro

Taken from www.food.com/recipe/spicy-thai-salad-111035 (may not work)