Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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