Main Ingredients:

?4 oz rice noodles

?4 teaspoons canola oil, divided

?1 pound chicken tenders, cut into bite-size pieces

?1 hot small red pepper, minced

?1 bunch scallions, sliced, whites and greens, separated

?4 cups sliced shiitake mushroom caps

?1 tablespoon minced fresh ginger

?3/4 cup light coconut milk

?2 tablespoons fish sauce

?4 teaspoons lime juice

?1 tablespoon brown sugar

?3 cups sliced napa cabbage

?3 cups sliced red cabbage

?3/4 cup chopped fresh basil (we actually used 14 of those Dorot brand frozen basil cubes instead)

Cooking Preparation of the Recipe:

1.Cook noodles according to package instructions, set aside.

2.Meanwhile, heat 2 teaspoons oil in a wok or Dutch oven over medium-high heat. Add chicken and cook, stirring often, until cooked through and lightly browned, about 5-7 minutes. Transfer the chicken to a plate.

3.Heat the remaining 2 teaspoons oil in the wok or pot. Add hot red pepper, scallion whites, mushrooms and ginger and cook, stirring, until fragrant and the mushrooms start to soften, about 1 minute.

4.Stir in coconut milk, fish sauce, lime juice and brown sugar; bring to a simmer. Cook, stirring occasionally, until the mushrooms are tender, 2 to 3 minutes.

5.Stir in cabbage, the chicken and scallion greens; cook, stirring constantly, until the cabbage is slightly wilted, 2 to 3 minutes. Stir in basil just before serving.

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