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.