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Ingredientes
- 1/4 c. rice wine
- 2 Tbsp. ginger root grated
- 2 x cloves garlic chopped
- 1 c. carrot thinly sliced
- 1 c. broccoli stalks thinly sliced
- 1 c. cabbage thinly sliced
- 2 x scallion cut in 1" pcs
- 1/4 c. water
- 1/2 tsp sesame oil
- 1/2 tsp cayenne
- 1 Tbsp. honey
- 1 tsp hoisin sauce
- 4 c. rice noodles cooked soy sauce to taste
Direcciones
- In wok over medium-high heat, heat rice wine or possibly mirin till bubbling. Add in ginger, garlic, carrots and broccoli. Stir-fry till carrots soften slightly, about 5 min. Add in cabbage and green onions; cover and cook 3 min. Remove vegetables to a platter with a slotted spoon. Add in water, sesame oil, cayenne, honey and hoisin sauce to pan and heat till bubbling. Add in noodles and stir-fry till heated through. Return vegetables to pan and reheat. Add in soy sauce to taste.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 344g | |
| Recipe makes 4 servings | |
| Calories 933 | |
| Calories from Fat 18 | 2% |
| Total Fat 2.15g | 3% |
| Saturated Fat 0.48g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 482mg | 20% |
| Potassium 285mg | 8% |
| Total Carbs 208.84g | 56% |
| Dietary Fiber 5.8g | 19% |
| Sugars 7.08g | 5% |
| Protein 9.45g | 15% |
