Ingredients

• 1 cup carrots (thinly sliced)
• 1 cup broccoli stems (sliced thin)
• 2 green onions
• ¼ cup water
• ½ teaspoon sesame oil (dark)
• ½ teaspoon cayenne pepper
• 1 tablespoon honey (omit if vegan)
• 1 teaspoon hoisin sauce (optional)
• 4 cups rice noodles (cooked)
• Soy sauce to taste

Directions

• 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.