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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