Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Rice wine 1/4 c Water
2 tb Ginger root, grated fresh 1/2 ts Sesame oil, dark
2 Garlic cloves, minced 1/2 ts Cayenne pepper
1 c Carrots, thinly sliced 1 tb Honey (omit if vegan)
1 c Broccoli stems, sliced thin 1 ts Hoisin sauce (optional)
1 c Cabbage, sliced thin 4 c Rice noodles, cooked
2 Green onions Soy sauce to taste

In a wok over medium-high heat, heat rice wine or mirin until
bubbling. Add ginger, garlic, carrots and broccoli. Stir-fry until
carrots soften slightly, about five minutes. Add cabbage and green
onions; cover and cook three minutes. With a slotted spoon, remove
vegetables to a platter and set aside.
Add water, sesame oil, up to 1 tsp. cayenne, honey and hoisin sauce,
if desired, to wok and heat until bubbling. Add noodles and stir-fry
until heated through. Add vegetables and heat through. Add soy
sauce to taste. Note: The sesame oil gives this dish a great flavor,
but leave it out if you can't afford the few grams of fat it
contributes.

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