Korean-Style Chicken/Pork Noodle Bowls
From: Rachel Ray
Serves: 4
Reheats: well
Estimated Points: na
Notes:
Light dish that may have you grabbing seconds
  • 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
  1. Bring a large pot of water to a boil, salt it, add the apsta and cook until al dente. Drain.
  2. 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
  3. 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.