Hot and Spicy Noodles with Vegetables

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

Directions:

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.