Ingredients

The following ingredients have 4 Servings
  • ½ pound angel hair pasta
  • 1 tablespoon extra virgin olive oil
  • 8 ounces mushrooms (quartered)
  • 2 carrots (cut into match sticks or buy store-bought)
  • 1 leek (both green and white, cleaned and chopped or medium onion)
  • 5 ounces fresh baby spinach
  • sriracha (for serving (optional))
  • ¼ cup soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons sugar
  • 1 ½ teaspoons fresh ginger (grated (½-inch))
  • 2 cloves garlic (minced)
  • ¼ teaspoon sesame oil
  • 1 teaspoon cornstarch

Instruction

  • Bring a large pot of heavily salted water to a boil. Cook pasta per package instructions; drain well.
  • In a small bowl, add the soy sauce, vinegar, sugar, ginger, garlic, sesame oil, and cornstarch; set aside.
  • Heat olive oil in a wok over medium-high heat. (don’t worry, you do not have to have a wok. Use a large pan instead)
  • Add the leeks (or onion) to the oil. Allow them to wilt and brown; about 3 minutes.
  • Add the mushrooms, bell pepper and carrot. Cook, stirring frequently, about 3 to 5 minutes or until tender. Stir in the spinach until wilted, about 2 more minutes.
  • Remove the veggies from the pan; set aside in a warm place, while finishing the noodles. Pour the sauce into the wok, allow it to come to a slight boil over medium-high heat. Stir in pasta into the sauce coat well, then add the veggies back into the wok. Toss gently with tongs to combine.
  • Serve immediately and garnish with Sriracha sauce.