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Chinese noodles in ginger garlic sauce recipe

Try out this quick and flavorful Chinese noodles in ginger garlic sauce recipe that’s both filling and healthy. Use your favorite veggies for an easy weeknight meal!

You can use whole wheat spaghetti or any other long whole-grain noodles, instead of the traditional chow mein or lo mein noodles, which are made with processed wheat flour and egg.

If you also think it needs just a little more taste, you can try adding a couple of dashes of Chinese five-spice, a little more ginger, more soy sauce, or a dash of cayenne pepper to add a little more flavor to your bowl.

Chinese noodles in ginger garlic sauce recipe

Chinese noodles in ginger garlic sauce recipe

Try out this quick and flavorful Chinese noodles in ginger garlic sauce recipe that's both filling and healthy. Use your favorite veggies for an easy weeknight meal!
Prep Time 25 mins
Course Main Course
Cuisine Chinese

Ingredients
  

  • 8 ounces dry whole grain spaghetti
  • 3 tbsp arrowroot powder
  • ¼ cup low-sodium soy sauce or tamari
  • 2 tbsp brown rice vinegar
  • tbsp grated fresh ginger
  • 9 small garlic cloves minced (about 1½ tablespoons)
  • 7-8 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)
  • 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 tbsp finely chopped fresh cilantro
  • 2 tbsp cashews, toasted and chopped (optional)

Instructions
 

  • 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, about5 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.

Recipe source: Forks Over Knives Family

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