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Chinese Noodles in Ginger Garlic Sauce

Yields: 12 Servings    |    Serving Size: 180.68 grams
Calories 110.46, Fat 2.45g, Saturated Fat 0.20g, Cholesterol 8.75mg, Carbohydrates 18.31g, Dietary Fiber 2.40g, Total Sugars 11.19g, Protein 4.71g, Sodium 482.22mg

INGREDIENTS

  • 12 oz. lo mein noodles
  • 1 tbsp. sesame oil
  • 2 tbsp. fresh ginger root
  • 2 tbsp. fresh garlic
  • 3 cup fresh scallions, tops and bulb, chopped
  • 8 oz. fresh mushrooms, sliced
  • 1 cup large fresh carrots, cut into 3" strips
  • 1 cup fresh celery root
  • 3 tbsp. arrowroot starch
  • 1/3 cup water
  • 4 oz. vegetarian mushroom oyster sauce
  • 2 tbsp. rice vinegar, 42 grain
  • 2 tbsp. Tamari reduced sodium soy sauce
  • 1 1/2 tsp. garlic chili pepper sauce
  • 1 1/2 cup water
  • 3 cup fresh baby shanghai bok coy
  • 3 tbsp. fresh cilantro
  • 1 cup frozen edamame

DIRECTIONS

Cook the noodles according to the package instructions. Drain, rinse with cold water if necessary, and drain again. Meanwhile, in a bowl, mix the arrowroot powder, soy sauce, vinegar, and the water until smooth. Set the slurry aside.

In large sauté pan, place the ginger, garlic, scallions, mushrooms, carrots, and 1/3 Cup water. Cover and cook over medium heat until the vegetables are half way cooked, about 5 minutes.

Add the broccoli and bok choy to the vegetables. Stir the reserved slurry and add it to the pan. Cover and cook until the vegetables are crisp-tender and the sauce is slightly thickened, about 5 minutes.

Add the noodles to the vegetables; toss until well combined. Garnish with cilantro and cashews. Serve hot.