Yield: 4-6 servings
Total Time: 20 minutes
1 lb Chinese egg noodles, or whole wheat spaghetti
2 tbsp olive oil
1 organic red pepper, chopped
1 organic yellow pepper, chopped
1 organic green pepper, chopped
1 large onion, chopped
2 tbsp fresh ginger, chopped
2-3 green onions, chopped
1 cup fresh Thai Basil, optional
1/4 cup honey
2 tbsp tomato paste
1 cup vegetable stock
4 tsp arrowroot powder, or cornstarch
2 tbsp sesame oil
1/3 cup soy sauce
1/4 cup rice wine vinegar
In a small bowl, with a wire whisk, mix the sauce ingredient and set aside.
Cook noodles according to package instructions. On the mean time, in a large skillet, over medium to high heat, add the oil and stir-fry the peppers, ginger and onions for 4-5 minutes or until tender.
Add the noodles and scallions, then add the sauce and heat for 1-2 minutes or until sauce as thickened. Add the basil if using and serve immediately.