VEGETARIAN THAI NOODLES

Makes: 4 Servings

Sauce:
1/4 cup sherry
1/4 cup vegetable stock
2 tbsps fresh grated ginger
1 tsp cornstarch
1/4 tsp cayenne

Noodles:
1 tsp vegetable or canola oil
1 tsp sesame oil
3 tbsps white wine
2 tbsps vegetable stock
½ cucumber, peeled, seeded and cut julienne
½ red bell pepper, diced
1 carrot, julienne
1 cup bean sprouts
8pz Asian Noodles, cooked
Sesame seeds for garnish

1. Whisk sauce ingredients in a small saucepan and bring to a boil.
2. Reduce heat and simmer for two minutes, stirring frequently until sauce thickens. Set aside.
3. Heat oil in a wok or large skillet over high heat.
4. Stir-fry cucumber, carrot and pepper for a minute or two then add 2 tbsps stock and 3 tbsps white wine.
5. Add bean sprouts, stir and add cooked noodles and sauce.
6. Toss to coat and serve.
7. Garnish with sesame seeds.