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 cant afford the few grams of fat it contributes.