- 3 Tbs. oil

		- 14 oz. rice stick noodles

		- 3 c. thinly sliced cabbage

		- 7 green onions, cut into one inch long pieces

		- 1 c. shredded carrot

		- 1 Tbs. sesame seeds

		- 1/2 tsp. ground ginger

		- 1/3 c. gluten free soy sauce

		- 2 c. chicken, beef or vegetable broth

		Remove noodles from package
			and submerge completely in a
			bowl of cold water.
		Let soak for 30 minutes.
		Drain noodles and discard water.
		In a large skillet or wok, heat oil,
			sesame seed and ground ginger for
			about 2 minutes on medium low heat.
		Add cabbage, green onions and carrots to
			the oil in the skillet or wok.
		Cook, stirring frequently, for 5 minutes.
		Push vegetables to the sides of the wok or skillet.
		Add noodles, broth and soy sauce to the pan.
		Increase heat to medium high and cook,
			stirring constantly
			and incorporating vegetables,
			until all liquid is absorbed.
		Remove from heat and serve.