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  • 1 (8-oz.) package rice stick noodles
  • Oil for sautéing
  • 3 cloves of garlic, minced
  • 1 cup sliced carrot
  • 2 cups shredded cabbage
  • 1 cup sliced onion
  • 1/2 cup soy sauce, divided
  • 1/2 cup finely chopped scallions
  • Lemon wedges for garnish


Soak rice noodles in warm water for 20-25 minutes. Drain completely.

In a skillet, heat oil on medium heat and cook garlic for 30 seconds until lightly browned. Add the carrots and stir-fry until tender.

Add cabbage, onion and half of soy sauce and stir-fry until vegetables are tender.

Add the noodles and stir to combine, adding the rest of the soy sauce. Keep cooking until noodles are tender and cooked through.

Garnish with scallions and juice of lemon wedges.

Recipe from Ballard Market - Culinary Resource Center
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