Friday, April 23, 2010

Ginger Stir Fry with Sesame Noodles

Loved this! Loved how easy and fast it was (most time spent chopping veggies). It was beautiful AND everyone ate it (more than I expected). This recipe is an adaption of a Rachael Ray stir fry. It was also good cold the next day (I added salad and diced mangos to mine!). I could see this as a potential picnic meal. One thing I particularly loved is that the veggies were practically raw and super healthy.

Ginger Stir-Fry with Sesame Noodles

1 pound spaghetti or angel hair (or rice noodles)
3 Tbl. olive oil
1 small head Napa cabbage, shredded (we used about 6+ cups)
4-5 carrots, julienned or shredded (about 3 cups)
1 bunch of scallions, chopped into 2 inch pieces (or 1/2 red onion, diced)
Optional: shitake mushrooms, stemmed and sliced
eggplant, diced
2 cups diced, cooked chicken
6 garlic cloves, minced
1 2 inch piece of fresh ginger, peeled and grated (or 3/4 tsp. dried)
1 tsp. freshly ground black pepper
1/2 cup Braggs or tamari (dark soy sauce)
2 Tbl. toasted sesame seeds

1. Bring a large pot of water to boil, add salt and spaghetti. Cook until al dente. Drain.
2. Heat the oil in a skillet. Add veggies, garlic and ginger; stir fry 2-4 minutes, until crisp-tender. Season with salt and pepper. Add chicken.
3. In a large serving bowl, combine spaghetti, veggies, Braggs, and toasted sesame seeds. Serve with tongs.

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