Hot and Spicy Noodles with Vegetables
1/4 cup rice wine
2 tb 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
1/4 cup Water
1/2 ts Sesame oil, dark
1/2 ts Cayenne pepper
1 ts Hoisin sauce (optional)
4 cup Rice noodles, cooked
Soy sauce to taste
In a wok over medium-high heat, heat vegan 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 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.
SO HOW'D IT GO?
I found this dish to be a tad bland... if you like a strongly flavored sauce (as I do), you might want to up the amount of the Hoisin, etc.
I loved this recipe!
Using the suggestions above, I added a little spice by adding HOT TOASTED SESAME OIL, rather than just sesame oil, and did end up adding more garlic, a little more (not much) red chili flakes, and added a little more rice wine (had the same dry prob).
It is a new fav in this house! Thanks for posting this recipe!