Chinese cabbage stir-fry with rice noodles, pork, and cilantro
Pork second courses
4 ounces medium flat rice noodles 2 tablespoons vegetable oil ½ head Chinese cabbage (about 1½ pounds), shredded (8 cups) 8 ounces ground pork 3 garlic cloves, minced 1 tablespoon finely grated peeled fresh ginger 4 scallions, white and pale-green parts separated, thinly sliced on the bias 2 tablespoons Asian fish sauce (importfood.com) 2 teaspoons Asian chili sauce, such as Sriracha (importfood.com) 1 to 2 tablespoons soy sauce ¼ cup chopped fresh, cilantro 2 limes, halved Cilantro sprigs and lime wedges, for garnish
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