This quick and flavorful dish can be made quicker still by using frozen veggies in place of the fresh. Chow mein or lo mein Asian noodles are good here, but it’s great with any other noodles, even spaghetti. —Darshana Thacker

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Name: Chinese Noodles in Ginger Garlic Sauce
Prep time: 25 min
Cook time: 30 min
Total time: 25 min
Yield: 1
Cuisine: not set
Ingredients: 8 ounces dry lo mein or chow mein noodles or any other type of long whole-grain noodles; 3 tablespoons arrowroot powder; 1/4 uplow-sodium soy sauce or tamari; 2 tablespoons brown rice vinegar; 1 1/2 tablespoons grated fresh ginger; 9 small garlic cloves minced (about 1 1/2 tablespoons); 7 to 8 scallions white and green parts, thinly sliced diagonally; into 1-inch-long strips (about 2 cups); 8 ounces button mushrooms trimmed and sliced (about 3 cups); 1 large carrot thinly sliced (about 1 cup); 1 1/2 cups broccoli florets in 1/2-inch pieces (about 5 ounce; 2 baby bok choy trimmed and cut into 1-inch pieces (; 2 tablespoons finely chopped fresh cilantro; 2 tablespoons cashews toasted and chopped (optional)

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INGREDIENTS

8 ounces dry lo mein or chow mein noodles ; or any other type of long whole-grain noodles
3 tablespoons arrowroot powder
1/4 uplow-sodium soy sauce or tamari
2 tablespoons brown rice vinegar
1 1/2 tablespoons grated fresh ginger
9 small garlic cloves minced (about 1 1/2 tablespoons)
7 to 8 scallions ; white and green parts, thinly sliced diagonally
into 1-inch-long strips (about 2 cups)
8 ounces button mushrooms ; trimmed and sliced (about 3 cups)
1 large carrot thinly sliced (about 1 cup)
1 1/2 cups broccoli florets in 1/2-inch pieces (about 5 ounce
2 baby bok choy trimmed and cut into 1-inch pieces (
2 tablespoons finely chopped fresh cilantro
2 tablespoons cashews toasted and chopped (optional)

INSTRUCTIONS

Bring a large pot of water to a boil. Cook the noodles according to the package instructions. Drain, rinse with cold water if necessary, and drain again.

Meanwhile, in a medium bowl, mix the arrowroot powder, soy sauce, vinegar, and 1½ cups water until smooth. Set the slurry aside.

In a large sauté pan, place the ginger, garlic, scallions, mushrooms, carrots, and ¼ cup water. Cover and cook over medium heat until the vegetables are halfway 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 all the vegetables are crisp-tender and the sauce is slightly thickened, about 5 minutes.

Add the noodles to the vegetables; toss until well combined. Heat over medium-low if necessary to warm all the ingredients and add a little water to loosen the sauce, if necessary. Garnish with cilantro and cashews (if using) and serve hot.

NOTES

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Chinese Noodles in Ginger Garlic Sauce

8 ounces dry lo mein or chow mein noodles or any other type of long whole-grain noodles
3 tablespoons arrowroot powder
1/4 uplow-sodium soy sauce or tamari
2 tablespoons brown rice vinegar
1 1/2 tablespoons grated fresh ginger
9 small garlic cloves minced (about 1 1/2 tablespoons)
7 to 8 scallions white and green parts, thinly sliced diagonally
 into 1-inch-long strips (about 2 cups)
8 ounces button mushrooms trimmed and sliced (about 3 cups)
1 large carrot thinly sliced (about 1 cup)
1 1/2 cups broccoli florets in 1/2-inch pieces (about 5 ounce
2 baby bok choy trimmed and cut into 1-inch pieces (
2 tablespoons finely chopped fresh cilantro
2 tablespoons cashews toasted and chopped (optional)

Bring a large pot of water to a boil. Cook the noodles according to the package instructions. Drain, rinse with cold water if necessary, and drain again.

Meanwhile, in a medium bowl, mix the arrowroot powder, soy sauce, vinegar, and 1½ cups water until smooth. Set the slurry aside.

In a large sauté pan, place the ginger, garlic, scallions, mushrooms,  carrots, and ¼ cup water. Cover and cook over medium heat until the vegetables are halfway cooked, about 5 minutes.

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Nutrition

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Serving Size: 1 Recipe (534g)
Recipe Makes: 1 Recipe

Calories: 101
Calories from Fat: 3 (3%)

Amt Per Serving		% DV

	Total Fat 0.4g	1 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 26.3mg		1 %
Potassium 1244.7mg		33 %
Total Carbohydrate 16.6g		5 %
	Dietary Fiber 2.1g	8 %
	Sugars, other 14.5g
Protein 7.6g		11 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 101

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