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 can't afford the few grams of fat it contributes.