1/4 c Rice wine

2 tb Ginger root, grated fresh

2 Garlic cloves, minced

1 c Carrots, thinly sliced

1 c Broccoli stems, sliced thin

1 c Cabbage, sliced thin

2 Green onions

1/4 c Water

1/2 ts Sesame oil, dark

1/2 ts Cayenne pepper

1 tb Honey (omit if vegan)

1 ts Hoisin sauce (optional)

4 c Rice noodles, cooked

Soy sauce to taste 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 tsp. 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. 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.