Title: Hot and Spicy Noodles with Vegetables
Categories: Asian, Favorites, Low-fat, Pasta, Fast food
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.