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Chinese Noodles in Ginger Garlic Sauce

  •  8 ounces spaghetti noodles
  • 3 tablespoons arrowroot powder or cornstarch
  • ¼ cup low-sodium soy sauce or tamari
  • 2 tablespoons rice vinegar
  • 1½ tablespoons grated fresh ginger
  •  9 small garlic cloves minced (about 1½ tablespoons)
  • 7 to 8 scallions, white and green parts, thinly sliced diagonally into 1-inch-long strips
  • 8 ounces button mushrooms, trimmed and sliced
  • 1 large carrot, thinly sliced
  • 1½ cups broccoli florets in ½-inch pieces
  •  2 baby bok choy, trimmed and cut into 1-inch pieces
  • 2 tablespoons finely chopped fresh cilantro
  • 2 tablespoons cashews, toasted and chopped (optional)
  • Sriracha sauce (optional)


 Bring a large pot of water to a boil. Cook the noodles according to the package instructions. Drain, rinse with cold water if necessary, and drain again. Meanwhile, in a medium bowl, mix the arrowroot powder, soy sauce, vinegar, and 1½ cups water until smooth. Set the slurry aside.

In a large sauté pan, place the ginger, garlic, scallions, mushrooms, carrots, and ¼ cup water. Cover and cook over medium heat until the vegetables are halfway cooked, about 5 minutes. Add the broccoli and bok choy to the vegetables. Stir the reserved slurry and add it to the pan. Cover and cook until all the vegetables are crisp-tender and the sauce is slightly thickened, about 5 minutes.

Add the noodles to the vegetables; toss until well combined. Heat over medium-low if necessary to warm all the ingredients and add a little water to loosen the sauce, if necessary. Garnish with cilantro and cashews and a few dashes of Sriracha (if using) and serve hot. (Adapted from Forks Over Knives)

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