Recipe - Hot And Spicy Noodles With Vegetables

One fourth cup Rice wine
2 tablespoon Ginger root, grated fresh
2 Garlic cloves, minced
1 cup Carrots, thinly cut or sliced up
1 cup Broccoli stems, cut or sliced up thin
1 cup Cabbage, cut or sliced up thin
2 Green onions
One fourth cup Water
One half teaspoon Sesame oil, dark
One half teaspoon Cayenne pepper
1 tablespoon Honey (omit if vegan)
1 teaspoon Hoisin sauce (optional)
4 cup Rice noodles, cooked
Soy sauce to taste

In a wok over mediumhigh heat, heat rice wine or mirin until bubbling. Add
ginger, garlic, carrots and broccoli. Stirfry 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 stirfry
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