3 c  Water
7 oz Thin rice noodles
2 tb Vegetable oil
1    Garlic clove, minced
1 ts Ginger, minced
2 c  Cabbage, shredded
1 c  Mung bean sprouts
2    Scallions, finely chopped
2 ts Tamari
1 pn Black pepper
15    Sweet basil leaves
1/4 c  Roasted peanuts, chopped
1    Lime, cut into wedges

Bring water to a boil, add noodles & cook until soft, about 4 to 5 minutes.
Drain & set aside. In a wok, heat oil for 1 minute over medium-high heat.
Add garlic & ginger & stir fry for 1 minute. Add cabbage & stir fry until
tender crisp. Add noodles, bean sprouts, scallions, tamari & pepper. Stir
fry until heated through. Mix in basil leaves. Garnish with peanuts & lime
wedges & serve hot.