Hot and Spicy Noodles With Vegetables
Details
- Serving Size: 4
- Dairy-Free: True
- Weight Watchers: 8 Points
Cuisine
- side dish
- antipasti
- starter
- snack
- appetizer
- antipasto
- hor d'oeuvre
Ingredients
- 1 cup broccoli stalks thinly sliced
- 1 cup cabbage thinly sliced
- 1 cup carrot thinly sliced
- 1/2 teaspoon cayenne
- 4 cups rice noodles cooked
- 4 cloves garlic peeled and crushed
- 2 tablespoons ginger root grated
- 1 teaspoon hoisin sauce
- 1 tablespoon honey
- 1/4 cup rice wine
- 2 scallion cut in 1" pieces
- 1/2 teaspoon sesame oil
- soy sauce to taste
- 1/4 cup water
Instructions
In 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 5 minutes.
Add cabbage and green onions; cover and cook 3 minutes.
Remove vegetables to a platter with a slotted spoon.
Add water, sesame oil, cayenne, honey and hoisin sauce to pan and heat until bubbling.
Add noodles and stir-fry until heated through. Return vegetables to pan and reheat.
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