Ingredients
- 1/4 cup rice wine
- 2 tablespoons ginger root grated
- 2 cloves garlic minced
- 1 cup carrot thinly sliced
- 1 cup broccoli stalks thinly sliced
- 1 cup cabbage thinly sliced
- 2 scallion cut in 1" pieces
- 1/4 cup water
- 1/2 teaspoon sesame oil
- 1/2 teaspoon cayenne
- 1 tablespoon honey
- 1 teaspoon hoisin sauce
- 4 cups rice noodles cooked
- soy sauce to taste
Make it step by step
- 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. Add soy sauce to taste.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.