Korean Noodles

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I threw this together for lunch the other day.

Very tasty, and a great way to use up your fresh veggy's, whatever they may be.

Linked with Sunflower Supper Club: Weekend Potluck, Rattlebridge Farm: Foodie Friday
and Foodie Friends Friday.

Korean Noodles

Serves 2-3

8 oz. Noodles (spaghetti, fettuccini, udon)

1 inch piece Fresh Ginger, finely chopped

2 Garlic Cloves, Minced

1/4 cup Tamari Or Soy Sauce

3-4 tbsp Honey

1 1/2 tbsp Tomato Paste

2 tbsp Rice Wine Vinegar

1 tbsp plus 1 tsp Sesame Oil

1/2 tsp Sriracha Hot Sauce, more if you want it hot

1 cup Mushrooms, sliced

1 tbsp Butter

1 tbsp Oil

1/2 large onion, sliced into strips

6 oz. Cole Slaw Mix

1 cup broccoli florets

1/2 cup Carrots, sliced into thin strips

1/2 Red Pepper, sliced into thin strips

3 Green Onions, thinly sliced (tops and bottoms)

Toasted Sesame Seeds

Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain and place in a large serving bowl. I used 1 bunch of udon noodles. The package contained 2 wrapped bunches of noodles with 5 oz. in each one. The sauce could have easily covered 8 oz. of noodles.

In a small saucepan, combine a splash of water, chopped ginger, garlic, tamari/soy sauce, honey, tomato paste, vinegar, sesame oil and hot sauce, whisking until smooth and heated. Pour sauce over noodles and keep warm.

Get all of the remaining ingredients ready for a quick stir-fry.

In an over sized skillet on med, saute mushrooms in the butter; remove from the pan with a slotted spoon, leaving juices behind. Add the oil and heat over high heat. Add the onion and stir fry 1 minute; add the slaw mix, broccoli, carrots and bell pepper and stir-fry for 2 minutes, then add the scallions and toss for 1 minute. Add the mushrooms and noodles back into skillet and toss to combine.

Top with sesame seeds and more green onion if desired.