Asian-Style Spaghetti with Stir Fried Vegetables

This dish came about when I wanted to make a noodle dish that satisfied “Tom’s” love of Asian-style noodle dishes, but carried more nutritional value than those white udon noodles or those fried chow mein noodles. I decided to use organic, whole-wheat spaghetti noodles. We liked this dish so much that we ate it 2 nights in a row!

1/2 onion, finely chopped
3 cloves garlic, minced
1 tbsp. minced or shredded ginger
2 cups shredded cabbage
1 tbsp. tamari
1 tbsp. Bragg All Purpose Liquid Soy Seasoning
1 tbsp. coconut soy-free seasoning sauce (I used Naked Coconuts)
(You can use 3 tbsps tamari or soy sauce, if you like. I used the three sauces because I like to cut the salt, but keep the soy sauce flavour, plus I’d just bought the coconut sauce and wanted to use it!)
1/2 cup vegetable broth
1 tsp toasted sesame oil
1/4 tsp cayenne
1 tbsp. white cooking wine
1 tbsp. rice vinegar
1 carrot
1 stalk of celery
1 stalk zucchini
1/2 red bell pepper
1 head of broccoli
1 cup edamame beans
3 green onions
2 huge handfuls of spinach

View the full recipe at Mostly Vegan →