Spicy Thai Salad

8 oz. rice noodles (rice sticks)
6 Tbsp. vegetable oil
1/2 cup canned chicken broth
1/4 cup tamari soy sauce
1/4 cup rice vinegar
2 Tbsp. chili paste, available at
Oriental Markets
1/2 tsp. sugar
3/4 lb. pork loin, cut julienne
1 med. onion, cut julienne
2 med. carrots, peeled and cut
julienne
8 celery stalks, cut
1/2 head Napa cabbage, shredded
1 bunch green onions, chopped
1 sm. bunch cilantro, minced

Cook noodles until tender but firm. Do not overcook. Drain and toss with 3
Tbsp. oil; set aside. Mix stock, soy sauce, vinegar, chili paste and sugar
in small bowl. Stir fry pork in wok. Add onion, set aside. Stir fry the
rest of the vegetables but cabbage. Combine pork and onions, vegetables,
cabbage, cilantro and the sauce. Mix well. Can be served hot or cold.




Source: rec.food.recipes