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| Home -> [Asian, Chinese, Ethnic, Hot & Spicy, Low-fat, Noodles, Pastas & Noodles, Vegetables] -> [Hot and spicy noodles with vegetables Recipe] |
Hot and spicy noodles with vegetables
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Asian, Chinese, Ethnic, Hot & Spicy, Low-fat, Noodles, Pastas & Noodles, Vegetables |
Rating: |
0 |
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Ingredients:
| 1/4
| cup | Rice wine | | 2
| tbsp | Ginger root, grated fresh | | 2
| | Garlic cloves, minced | | 1
| cup | Carrots, thinly sliced | | 1
| cup | Broccoli stems, sliced thin | | 1
| cup | Cabbage, sliced thin | | 2
| | Green onions | | 1/4
| cup | Water | | 1/2
| tsp | Sesame oil, dark | | 1/2
| tsp | Cayenne pepper | | 1
| tbsp | Honey (omit if vegan) | | 1
| tsp | Hoisin sauce (optional) | | 4
| cup | Rice noodles, cooked | | | Soy sauce to taste |
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Procedures:
| 1 | In a wok over medium-high heat, heat rice wine or mirin until bubbling. | | 2 | Add ginger, garlic, carrots and broccoli. | | 3 | Stir-fry until carrots soften slightly, about five minutes. | | 4 | Add cabbage and green onions; cover and cook three minutes. | | 5 | With a slotted spoon, remove vegetables to a platter and set aside. | | 6 | Add water, sesame oil, up to 1 tsp. cayenne, honey and hoisin sauce, if desired, to wok and heat until bubbling. | | 7 | Add noodles and stir-fry until heated through. | | 8 | Add vegetables and heat through. | | 9 | Add soy sauce to taste. | | 10 | 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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