Vegetable Noodles and rice

Today we were in a mood for a nice brunch instead of the usual breakfasts we have been having lately. So I came up with a fusion of noodles and rice(actually I didn't have enough noodles, so I had to use some instant rice to boost up the volume of the dish). But it turned out to be great and it was an instant hit.






Ingredients
Chinese noodles - 2 cups, cooked and drained
Uncle Ben's Instant 5 min Rice - 1 cup, cooked and drained
Broccoli - 2 cups, washed and chopped finely
Carrots - 2, washed, peeled and crinkle cut(I just use the Indian type of grater that we use to make potato chips, and use the crinkle side to grate the carrot length-wise)
Cabbage - 2 cups, finely chopped
oil- 1 tbsp
Soy sauce - 3 tbsp(I use the low-sodium variety)
vinegar - 1 tbsp
Black pepper - 1 tbsp
Crushed red pepper - 1 tsp(more if you like spicy)
Ginger - 1 tbsp, grated
salt - to taste(remember soy sauce has enough salt, so make sure you are just adjusting the salt)

Method:
In a large wide wok, heat 1 tbsp oil, when hot enough add carrots, broccoli and stir for a minute, and then add cabbage and stir for another minute. Now add soy sauce, vinegar, red pepper, black pepper, salt, mix well, add the cooked noodles and rice and stir well. Add ginger and toss, drizzle some more oil, if you think its getting too dry. Garnish with cilantro and serve hot.