Chinese Stir fry

From Moosewood Cookbook

This took about thirty minutes from start to finish.  It was my first time to eat cauliflower and it was good! 

Prepare the noodles:
Boil water, then add in whole wheat noodles

Prepare the sauce:
Mix together
1/4 cup tamari soy sauce
1 1/4 cups water
1 tablespoon grated ginger
1 clove of garlic, minced
1 tsp sesame oil
1 tablespoon succanat or sugar
1 tablespoon and 1 teaspoon cider vinegar
2 tablespoons red wine

In another small bowl, place 3 tablespoons cornstarch (I used wheat flour)
Whisk the other ingredients into the flour.
Set aside.

Prepare the veggies:
Clean and cut your veggies
1 carrot, peeled and sliced thinly
1/2 bag frozen broccoli-I just rinsed with hot water for about thirty seconds to defrost
1/2 head of cauliflower, cut into bite size pieces
1/2 package of mushrooms, sliced

Cook:
Heat your wok on medium heat for a couple of minutes, then add 1 tablepoon olive oil
Add in the broccoli, cauliflower, and carrot and turn up the heat towards high.  Stir fry for about 4 minutes, or until the veggies begin to get tender.
Add in the mushrooms and stir fry another 4-5 minutes.
Whisk your sauce again, then pour it all into the wok.  Within a few minutes the sauce will begin to thicken and your veggies will be shiny.

Put it together:
Drain the water off your noodles-don't forget to keep an eye on them while you are cooking your veggies.
Pour your wok ingredients on top of your noodles. 
Serve.