Hot & Spicy Noodles with Vegetables
Yield
4 servingsPrep
5 minCook
15 minReady
20 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
rice wine
|
*
|
| 2 | tablespoons |
ginger root
grated |
|
| 2 | each |
garlic cloves
minced |
|
| 1 | cup |
carrots
sliced |
|
| 1 | cup |
broccoli stems
sliced |
* |
| 1 | cup |
cabbage
sliced |
|
| 2 | each |
scallions, spring or green onions
|
|
| ¼ | cup |
water
|
|
| ½ | teaspoon |
sesame oil
dark |
|
| ½ | teaspoon |
cayenne pepper
|
|
| 1 | tablespoon |
honey
|
|
| 1 | teaspoon |
hoisin sauce
|
*
|
| 4 | cups |
rice noodles
cooked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
rice wine
|
*
|
| 3E+1 | ml |
ginger root
grated |
|
| 2 | each |
garlic cloves
minced |
|
| 237 | ml |
carrots
sliced |
|
| 237 | ml |
broccoli stems
sliced |
* |
| 237 | ml |
cabbage
sliced |
|
| 2 | each |
scallions, spring or green onions
|
|
| 59 | ml |
water
|
|
| 2.5 | ml |
sesame oil
dark |
|
| 2.5 | ml |
cayenne pepper
|
|
| 15 | ml |
honey
|
|
| 5 | ml |
hoisin sauce
|
*
|
| 946 | ml |
rice noodles
cooked |
|
Directions
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 teaspoon 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.
