Hot & Spicy Noodles With Vegetables

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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

Hot & Spicy Noodles With Vegetables

pasta, asian, low-fat, favorite

1/4 cup rice wine
2 tablespoon 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 teaspoon sesame oil, dark
1/2 teaspoon cayenne pepper
1 tablespoon honey (omit if vegan)
1 teaspoon hoisin sauce (optional)
4 cup rice noodles, cooked
1 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.