Rachel Ray Korean-Style Chicken or Pork Noodle Bowls

Ingredients

• 1 pound spaghetti or linguini

• One 1-inch piece fresh ginger, grated

• 2 large cloves garlic, grated

• About ¼ cup soy sauce

• About 3 Tbs. honey

• 2 Tbs. tomato paste

• About 2 Tbs. rice vinegar

• 1 Tbs. sesame oil

• 1 pound skinless, boneless chicken thigh meat, chicken breast meat or thin-cut boneless pork chops, cut into thin strips

• ¼ small cabbage, very thinly shredded

• ½ red bell pepper, thinly sliced or chopped

• 1 bunch scallions, thinly sliced on the diagonal

• Toasted sesame seeds, for garnish

Preparation

Bring a large pot of water to a boil, salt it, add the pasta and cook it until al dente. Drain. While the pasta is working, using a blender, combine a splash of the boiling water (before you add salt), the ginger, garlic, soy sauce, honey, tomato paste, vinegar, and sesame oil until smooth

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 or pork and stir-fry until browned, about 3 minutes. Add the cabbage and bell pepper and stir-fry for 2 minutes, then add the scallions and ginger sauce and toss for 1 minutes. Pour over the drained noodles and top with the sesame seeds.