Thai Chicken Noodle Soup - A Taste of Thai Rice Noodles

Ingredients

• 1/2-16 oz bag (8 oz) Thin Rice Noodles
• 1 tablespoon vegetable oil
• 1 large onion, chopped
• 1 tablespoon Red Curry Paste
• 1/2 pound mushrooms, thinly sliced
• 4 cups cut up, leftover cooked chicken
• 4-14.5 oz cans chicken broth
• 1 bunch scallions, sliced on 1/2 inch diagonal
• 3 carrots, julienned
• 1 cup thinly sliced cabbage
• 2 tablespoons rice vinegar
• 1 tablespoon brown sugar
• Garnish: chopped cilantro