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    PrimaRecipes --> Vegetarian

    category: Vegetarian
    keywords: Favorites, Low-fat, Pasta, Fast food, Asian
    servings: 4 servings
        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.

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