HOT ORIENTAL SHRIMP AND BASIL NOODLES

1/2 pound dried rice vermicelli noodles (or thin noodle threads)
1/3 cup soy sauce
1 teaspoon hot chili-garlic sauce
1 teaspoon freshly squeezed lime juice
1/2 pound small fresh or frozen shrimp, peeled
2 tablespoons vegetable oil
1 onion, chopped
1 tablespoon finely minced fresh ginger
2 garlic cloves, minced
8 cups shredded Napa cabbage (or Savoy green cabbage)
4 green onions, sliced diagonally
1 carrot, coarsely shredded (optional)
1/2 cup shredded fresh basil
1/2 lime or 2 teaspoons freshly squeezed lime juice

Place noodles in a large bowl. Cover with boiling water. Stir to separate. Soak just until noodles are soft but still firm, from 8-12 minutes. (They will be cooked with sauce.) Set aside.

Stir soy sauce with chili-garlic sauce and 1 teaspoon lime juice. Set aside.

If shrimp are frozen, rinse with cold water until ice crystals are melted. Set aside.

Meanwhile, in a large wide frying pan or wok, heat oil over medium-high heat. Add onion, ginger and garlic. Stir-fry for 2 minutes.

Add shrimp, cabbage, green onions and carrot, if using. Stir-fry until shrimp are starting to turn bright pink, from 1-2 minutes.

Drain noodles well and add to pan along with soy sauce mixture. Toss until heated through and shrimp are bright pink, from 3-5 minutes.

Sprinkle with basil and squeeze lime juice overtop. Taste and add more chili- garlic sauce, if needed.

*This noodle dish is delicious even without shrimp. Instead of shrimp, you can use leftover strips of cooked chicken, beef, pork or cubes of firm tofu.

Servings: 3-4
Adapted from source: Chatelaine, October 2000