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.