Instructions: In 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 5 minutes. Add cabbage and green onions; cover and cook 3 minutes. Remove vegetables to a platter with a slotted spoon. Add water, sesame oil, cayenne, honey and hoisin sauce to pan and heat until bubbling. Add noodles and stir-fry until heated through. Return vegetables to pan and reheat. Add soy sauce to taste.

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