Ingredients
- 2 garlic (cloves)
- 2 green onions
- 4 c rice noodles
- 1 c carrots
- 1 c cabbage
- 1 c broccoli stems
- 1/4 c water
- 1/4 c rice wine
- 1 tb honey
- 2 tb ginger root
- 1 ts hoisin sauce
- 1/2 ts sesame oil
- 1/2 ts cayenne pepper
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.