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…

2. Combine the ginger, garlic, soy sauce, honey, tomato paste, vinegar, sesame oil, and hot sauce and stir it up really well.

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.

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!