This dish has proven a big hit in my home. You can get all the ingredients in the Asian foods section of any well-stocked supermarket or natural foods store.
Cooks' Note
This is most authentic with wide flat rice noodles, but no matter how carefully I cook them, they fall apart in the dish. Instead, I use whole-grain soba noodles. Any long, thin noodle will work, though, and this is also good with whole wheat spaghettini.
