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.

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