Serves 4
Spaghetti Noodles | 1 pound |
Coleslaw Mix | 1 pack |
Mushrooms, Sliced | 1 cup |
Scallion, Sliced, green and white part separated | 1 bunch |
Vegetable oil, canola, or avocado oil | 1/4 cup |
Soy Sauce | 1/4 cup |
Mirin | 3 Tablespoons |
Chicken stock | 1/2 cup |
Corn Starch | 2 Tablespoons |
Salt | 1 teaspoon |
Sesame Seeds | 1 Tablespoon |
Method of prep:
Boil noodles in heavily salted water until al dente. Mix together cold chicken stock and corn starch until there are no lumps. This is called a “slurry” and will thicken when boiled. Heat a wok or large sauté pan over medium high heat. Sauté the white part of the scallion, mushrooms, and coleslaw mix in 3 tablespoons oil and season with salt. Remove veggies from the pan and set aside. Add the rest of the oil to the pan, along with mirin, soy sauce, and slurry. Stir the sauce and bring to a boil. Boil the sauce for about 1 minute, then toss the noodles and veggies together with the sauce. Garnish with sesame seeds and chopped green part of the scallions.
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