Korean-Style Chicken or Pork Noodle Bowls

By ccavaletti

Ingredients

• Salt and pepper
• 1 lb whole wheat spaghetti
• 1 - 1 " piece of fresh ginger, grated
• 2 large cloves garlic, grated
• 1/4 c tamari (dark soy sauce)
• 3 Tbsp honey or agave syrup
• 2 Tbsp tomato paste
• 2 Tbsp rice wine vinegar
• 1 Tbsp sesame oil
• 1 tsp hot sauce, such as sriracha, plus more to pass around the table
• 2 Tbsp vegetable oil
• 1 lb boneless, skinless chicken thigh meat or thin cut 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

Details

Servings 4
Cooking time 30mins

Preparation

Step 1

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 hight 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.

From Everyday With Rachael Ray.