Ingredients

1 green cabbage (about 2 cups) chopped coarse
16 oz carrots chopped 1/4 thick
2 tbsp toasted sesame oil
2 tsp ginger grated
2 tsp garlic grated

Sauce
5 tbsp light soy sauce (normal soy sauce, just not labeled dark)
2 tbsp honey
2 tbsp water
1 tbsp rice vinegar or apple cider vinegar
9 oz vermicelli rice noodles

Topping
4 green onions chopped
Red pepper flakes
Sesami seeds for garnish
1 tbsp toasted sesame oil

Directions

Heat oil in dutch over over medium heat. Add ginger and garlic and cook until aromatic, about 30 seconds. Add chopped cabbage and carrots. Stir a couple times to mix in with oil and then cover and cook for about 6 minutes.

Combine all sauce ingredients and set aside. Pour boiling water over noodles and let them soak for 3-4 minutes or as package directs. Strain the noodles and lay on a cutting board. Cut noodles to about 2-3" long.

Once cabbage is cooked, test with a fork, it should be tender but still have a little crunch, turn off heat and mix in sauce, noodles and toppings.

Try stir frying some chicken or meat of your choice to serve on top of cabbage noodles.