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Richard Baxter

Hot And Spicy Noodles With Vegetables

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CATEGORY CUISINE TAG YIELD
Asian Asian, Fast food, Favorites, Low-fat, Pasta 4 Servings

INGREDIENTS

1/4 c Rice wine
2 T 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 t Sesame oil, dark
1/2 t Cayenne pepper
1 T Honey, omit if vegan
1 t Hoisin sauce, optional
4 c Rice noodles, cooked
Soy sauce to taste

INSTRUCTIONS

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.  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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