- 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 (eyeball it)
2 tablespoons tomato paste
About 2 tablespoons rice wine vinegar (a couple of healthy splashes)
1 tablespoon sesame oil
1 teaspoon hot sauce, such as sriracha, plus more to pass around the table
2 tablespoons vegetable oil
1 pound skinless, boneless chicken thigh meat, chicken breast meat or thin-cut boneless pork chops, cut into thin strips
1/4 small cabbage, very thinly shredded
1/2 red bell pepper, thinly sliced or chopped
1 bunch scallions, thinly sliced on the diagonal
Toasted sesame seeds, for garnish
- Bring a large pot of water to a boil, salt it, add the pasta 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, sesame 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 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.
- Pasta, Main Dishes
- Other Asian