Ingredients

The following ingredients have 4 Servings
  • 1 cup yellow onions, fine dice
  • 1 medium carrot, julienne sliced *
  • 1 red bell pepper, julienne sliced
  • 2 Tablespoons minced garlic
  • 1 Tablespoon minced ginger
  • 5 cups shredded green cabbage *
  • ¼ cup reduced-sodium tamari *
  • ¼ cup organic maple syrup
  • 1 Tablespoon rice vinegar
  • 1 Tablespoon tahini
  • 1 Tablespoon tomato paste
  • ½ teaspoon chili garlic sauce *
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 Tablespoons dried minced onions
  • 1 teaspoon cornstarch (or arrowroot powder)
  • 6 to 8 oz. GF thin spaghetti (or pasta/noodles of choice)
  • Sliced green onions
  • Red pepper flakes
  • Toasted sesame seeds

Instruction

  • Fill a large stock pot full of water. Add some sea salt to the water. Bring the water to a boil then add the pasta. Stir occasionally to prevent sticking. Boil the pasta until el dente, drain, rinse with cold water to remove any excess starch, shake well, set aside.
  • Place the Sauce Ingredients in a bowl, mix well, set aside.
  • In a large ceramic/enamel lined skillet, Dutch oven, or non-stick skillet, add the finely diced onions, grated carrot, and julienned red bell peppers, sauté over medium-high heat for 7 to 9 minutes to soften, then lower the heat to medium, add the minced garlic and ginger, sauté, stir constantly over for one minute.
  • Then add the shredded cabbage and ¼ cup water, then water sauté/steam until the cabbage wilts and reaches the desired tenderness.
  • Add the Sauce Mixture to the skillet, stir to incorporate and thicken the sauce, bring the mixture to a boil, then immediately lower to a simmer. Simmer for 2 minutes.
  • Add in the cooked noodles, stir well to coat the noodles, heat through – about 3 minutes, then remove from the stove and allow the flavors to marry for a few minutes. Top with sliced green onions, red pepper flakes, and toasted sesame seeds.