About 2 tbsps rice wine vinegar (a couple of splashes)
1 tbsps tomato paste
About 3 tbsps honey or agave syrup
1 tbsp sesame oil
1 tsp hot sauce, ex. sriracha
2 tbsps vegetable oil
1 lb skinless, boneless chicken, cut into strips
1/4 small cabbage, very thinly sliced
1/2 red bell pepper, thinly sliced or chopped
1 bunch scallions, thinly sliced on the diagonal
Toasted sesame seeds, for garnish
Instructions
Bring large pot of water to a boil, salt it, add the pasts and cook until al dente. Drain
While the pasta is working, using a blender or food processor, combine a splash of the boiling water (before you add salt), the ginger, garlic, tamari, honey, tomato paste, vinegar, sesame oil and hot sauce until smooth.
Get all of the remaining ingredients ready for a quick stir-fry. In a large skillet, heat the vegetable oil over high heat. Add the chicken or pork and stir-fry until browned, about 3 minutes. Add the cabbage and bell pepper and stir-fry for 2 minutes, then add the scallions and ginger sauce and toss for 1 minute. Pour over the drained noodles and top with the sesame seeds. Pass more hot sauce around the table.
Originally Submitted
8/10/2010
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