Hot and spicy noodles with vegetables
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Rice wine |
| 2 | tablespoons | Ginger root, grated fresh |
| 2 | Garlic cloves, minced | |
| 1 | cup | Carrots, thinly sliced |
| 1 | cup | Broccoli stems, sliced thin |
| 1 | cup | Cabbage, sliced thin |
| 2 | Green onions | |
| ¼ | cup | Water |
| ½ | teaspoon | Sesame oil, dark |
| ½ | teaspoon | Cayenne pepper |
| 1 | tablespoon | Honey (omit if vegan) |
| 1 | teaspoon | Hoisin sauce (optional) |
| 4 | cups | Rice noodles, cooked |
| Soy sauce to taste | ||
Directions
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.