Szechuan noodles

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4-6 servings.

3.5 oz dried rice noodles, cooked; or use spaghetti
2 carrots, grated
1/2 medium napa cabbage, shredded finely (regular cabbage works too)
5 cloves of garlic, minced
1 tablespoon fresh ginger, grated
3 green onions, sliced
1/2 to 1 teaspoon sesame oil
1 to 2 tablespoons brown sugar
juice of 1 lime
2 tablespoons soy sauce
2 teaspoons red chili pepper powder
1 tablespoon tomato paste (ketchup works too)
2 tablespoons chopped peanuts (optional)
2 tablespoons chopped basil, mint or cilantro

In a large pan, sauté garlic, ginger and green onions in oil. stir in carrots and cabbage and sauté until soft.

In a separate pan, whisk together brown sugar, lime juice, soy sauce, chili powder, and tomato paste. Bring to a boil, simmer 2 minutes. Remove from heat. Stir cooked noodles and sauce into vegetables. Mix well.

Garnish with peanuts and chopped herbs.

Toasted sesame seeds and pumpkin seeds also make great garnish.