Ingredients
- 2 garlic (cloves)
- 2 green onions
- 475 gr rice noodles
- 130 gr carrots
- 90 gr cabbage
- 90 gr broccoli stems
- 60 ml water
- 60 ml rice wine
- 16 ml honey
- 12 gr ginger root
- 5 ml hoisin sauce
- 2 ml sesame oil
- 1 gr 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.