SAUCE
3 tbsp. 50 mL Fish sauce (available in Asian section of grocery store)
1/2 cup 125 mL Water
1/3 cup 75 mL Chili sauce
2 tbsp. 30 mL Brown sugar, packed
1/3 cup 75 mL Low-sodium soy sauce
4 tsp. 20 mL Cornstarch
1/4 tsp. 1 mL Dried crushed chilies (optional)

8 oz. 225 g Rice vermicelli, broken
Cold water, to cover

2 tsp. 10 mL Canola oil
6 oz. 170 g Lean boneless pork loin, cut julienne (or i've used chicken breast)
2 Garlic cloves, minced
2 cups 500 mL Shredded cabbage
2 Medium carrots, shaved into long, thin ribbons

1 tsp. 5 mL Canola oil
2 Egg whites (large), fork-beaten

1 tsp. 5 mL Canola oil
1/2 cup 125 mL Fresh bean sprouts
3 Green onions, cut julienne into 4 inch (10 cm) lengths
2 tbsp. 30 mL Chopped fresh parsley (or cilantro)
2-3 stalks Celery, chopped into bite size pieces
1/2 - 1 pepper Green Pepper, chopped into chunks or strips