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So, after my last post about Sushi, and wanting to further my hot recipes streak, I decided to try this new one, and DING DING, it's a winner! I used what I had at my house, so feel free to alter it based on whatever you have in the fridge!
Ingredients:
1 lb whole wheat linguini noodles
1 1-inch piece fresh ginger (I used pickled ginger that I already had instead)
2 large cloves of garlic, grated
1/4 cup dark soy sauce (I used low-sodium)
3 Tbsp honey
2 Tbsp tomato paste
2 Tbsp rice wine vinegar
1 Tbsp sesame oil
1 tsp hot sauce (I used a Tbsp cause I like it hot!)
2 Tbsp vegetable oil (I used EVOO instead)
1 lb skinless, boneless chicken meat, cut into thin strips
1/4 c small cabbage, thinly sliced or chopped (I left this out because we didn't have any on hand)
1 bell pepper, chopped
1 bunch of scallions, thinly sliced
2 Tbsp sesame seeds
Directions:
1. Bring a large pot of water to a boil, add the pasta and cook until al dente. Drain. While the pasta is cooking...
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2. Combine the ginger, garlic, soy sauce, honey, tomato paste, vinegar, sesame oil, and hot sauce and stir it up really well.
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3. Chop all the remaining ingredients up for a quick stir fry. In a large hot skillet (high heat) using your EVOO or vegetable oil, add the chicken and cook until browned. Add the cabbage and bell pepper and stir-fry for 2 minutes.
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4. Add the scallions and ginger sauce and toss for 1 minute. Pour over the drained noodles and top with the sesame seeds! Serve with hot sauce, of course!