Ingredients
Ingredients (use vegan versions):
- 1/4 cup vegan 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.