| - Salt and Pepper
- 1 pound whole wheat spaghetti
- One 1-inch piece fresh ginger, grated
- 2 large cloves garlic, grated
- About 1/4 cup tamari (dark soy sauce)
- About 3 tablespoons honey or agave syrup
- 2 tablespoons tomato paste
- About 2 tablespoons rice wine vinegar (couple splashes)
- 1 tablespoon sesame oil
- 1 teaspoon hot sauce, such as sriacha
- 2 tablespoons vegetable oil
- 1 lb skinless, boneless chicken breast meat, strip
- 1/4 small cabbage, very thinly shredded
- 1/2 red bell pepper, thinly sliced on the diagonal
- toasted sesame seeds, for garnish
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| | | - Bring a large pot of water to a boil, salt it, add the apsta and cook until al dente. Drain.
- While the pasta is working, using a blender or food processor, combine a splash of the boiling water (before you add salt), the ginger, garlic tamari, honey (or agave), tomato paste, vinegar, seasme oil and hot sauce until smooth
- Get all of the remaining ingredients ready for a quick stir-fry. In a large skillet, heat the vegetable oil over high heat. Add the chicken or pork and stir-fry until browned, about 3 minutes. Add the cabbage and the bell pepper and stir-fry for 2 minutes, then add the scallions and ginger sauce and toss for 1 minute. Pour over the drained noodles and top with the sesame seeds. Pass more hot sauce around the table.
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