Salt and pepper
1 pound whole wheat spaghetti
One 1-inch piece fresh ginger, grated
2 large cloves garlic, grated
About 1/4 cup tamari (dark soy sauce)
About 3 tablespoons honey
2 tablespoons tomato paste
About 2 tablespoons rice wine vinegar
1 tablespoon sesame oil
1 teaspoon hot sauce
2 tablespoons vegetable oil
1 pound skinless, boneless chicken thigh meat, chicken breast meat or thin-cut boneless pork chops, cut into thin strips
1/4 small cabbage, very thinly shredded
1-2 red bell peppers, thinly sliced or chopped
1 bunch scallions, thinly sliced on the diagonal
Toasted sesame seeds, for garnish (optional)
1. Bring a large pot of water to a boil, add the pasta and cook until al dente. Drain.
2. While the pasta is cooking, 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.
3. 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 stirfry 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.
4. Pour over the drained noodles and top with the sesame seeds.