Korean-Style Chicken Noodle Bowl

Last night, I made Rachel Ray's Korean-Style Chicken Noodle Bowl for dinner. It was delicious!!

Ingredients:

* Salt and pepper
* 1/2 pound spaghetti or angel hair pasta
* One 1-inch piece fresh ginger, grated
* 2 large cloves garlic, grated
* 1/4 cup tamari (dark soy sauce)
* 3 tablespoons honey or agave syrup
* 2 tablespoons tomato paste
* 2 tablespoons rice wine vinegar
* 1 tablespoon sesame oil
* 1 teaspoon hot sauce, such as sriracha, plus more to pass around the table
* 2 tablespoons vegetable oil
* 2 large skinless, boneless chicken breasts, cut into thin strips
* 1/4 small cabbage, very thinly shredded
* 1 red bell pepper, thinly sliced or chopped
* 1 medium zucchini, quartered & thinly sliced.
* 1 bunch green onions, thinly sliced on the diagonal
* Toasted sesame seeds, for garnish (optional)



Directions:

1. Start by cutting chicken into thin strips and then cutting each piece again into thin strips (like we did for the Thai Basil Chicken).


2. Using a blender or food processor, combine a splash of hot water, the ginger, garlic, tamari, honey (or agave), tomato paste, vinegar, sesame oil and hot sauce until smooth.


3. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain.

4. 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 and stirfry until browned, about 3 minutes. Remove chicken from pan onto a plate & set aside.


5. Add the cabbage, zucchini and bell pepper and stir-fry for 2 minutes.


6. Then add the chicken back in and stir-fry another minute or two.


7. Next, add the green onions and ginger sauce...


And toss for 1 minute.



8. Finish by serving over the drained noodles and top with the sesame seeds. Pass more hot sauce around the table.


My Tid-Bits:

* Per Rachel Ray's suggestions, you can also use thin cut pork chops or boneless skinless chicken thighs.

* My HEB didn't have Tamari, so I just used regular soy sauce & it was still delicious.

* I added in the zucchini because several reviews on the RR website said that the dish could use more veggies. The zucchini worked out perfectly!

* This was in the 30 minute section of the magazine, but with all the chopping involved, I don't see how anyone can do this in 30 minutes. From start to finish, it took me about an hour. If you prep (chop & make sauce) ahead, it cooks up in about 10 minutes.

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