Korean-Style Chicken or Pork Noodle Bowls

By Mary-2

Ingredients

• 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

Details

Servings 4
Adapted from rachaelraymag.com

Preparation

Step 1

Directions:

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 stirfry
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.