CHINESE NOODLES IN GINGER-GARLIC SAUCE
8 ounces dry whole grain spaghetti
3 tablespoons arrowroot powder
¼ cup low-sodium soy sauce or tamari
2 tablespoons brown 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 (about 2 cups)
8 ounces button mushrooms, trimmed and sliced (about 3 cups)
1 large carrot, thinly sliced (about 1 cup)
1½ cups broccoli florets in ½-inch pieces (about 5 ounces)
2 baby bok choy, trimmed and cut into 1-inch pieces (about 3 cups)
2 tablespoons finely chopped fresh cilantro
2 tablespoons cashews, toasted and chopped (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 (if using) and serve hot.
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