Title: Hot and Spicy Noodles with Vegetables
Categories: Favorite Diet Pasta Fast
Yield: 4 Servings
| 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.