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Hot & spicy noodles with vegetables

Yield: 4 Servings

Ingredients:

• 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

Instructions:

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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