1 lb. rice vermicelli
1 lg. onion, finely chopped
4 cloves garlic, finely chopped
6 dried Chinese mushrooms, soaked and finely sliced
2 sm. fresh chilies, seeded and sliced
3 tbsp. soy sauce
Juice of 2 limes
2 tbsp. rice vinegar
5 tbsp. apple juice concentrate
4 egg whites
Handful of bean sprouts
6 green onions, finely chopped
4 tbsp. fresh coriander, chopped

Boil the noodles in water until tender. Saute the onions and garlic in a little water. Add the mushrooms and chilies. Reduce heat. In a separate bowl, mix the egg whites, soy sauce, lime juice, vinegar, and apple juice concentrate. Add this to mixture and simmer until it becomes thicker. Add the bean sprouts, noodles, green onion, and coriander. Heat the combination through.