Chinese take out used to be a weekly occasion in my house. Now that I like to cook, I'd rather be in control of the ingredients. This dish is easy to make in a flash, particularly once the sauce ingredients are stocked in the pantry. The vegetables are interchangeable, making this the perfect opportunity to clean out the refrigerator. —Laura Dembowski
whole grain spaghetti
baby portobello mushrooms, sliced
large carrots, cut into matchsticks
cloves garlic, minced
liquid aminos or soy sauce
freshly ground black pepper
apple cider vinegar
In This Recipe
Bring water to a boil in a medium stock pot. Once boiling, add the pasta and cook according to package instructions. When the pasta is done, drain it and set aside.
Set the pot over medium high heat and allow any excess water to cook off. Add the olive and sesame oils, followed by the mushrooms, carrots, and garlic. Sauté about 5 minutes until beginning to brown. Add the kale and sauté 2 minutes more. Add the pasta back to the pot.
Make the sauce. In a small bowl, stir together the soy sauce, sugar, oil, ginger, pepper, hot sauce, and vinegar. Pour into the pot and stir to combine. Cook about 2 minutes until the sauce has thickened. Serve immediately. Leftovers may be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave about 1 minute.