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Chinese Spaghetti

Preparation time:  20 minutes
Cooking time:  40 minutes
Serves:  4

1 cup lentils, uncooked (I soak mine overnight)
3 cups water
1/4 cup tamari
1/4 cup honey
1/3 cup apple cider vinegar
l 1/2 teaspoons fresh ginger root, peeled and grated
1/2 pound Udon noodles
1 Tablespoon sesame oil
1 clove garlic, minced
1 large carrot, grated
1/2 medium red bell pepper, chopped
2 bunches scallions, chopped (including healthy green tops)

Wash, rinse and pick through the lentils and soak over night if desired.  Cook in water for 30 minutes.  In a small jar, mix tamari, honey, vinegar and ginger.  Shake well and put aside.
Cook the Udon noodles and drain.  Heat a large skillet and add sesame oil.  Saute garlic and carrot, bell pepper and scallions, cooking just long enough for scallions to begin to soften.  Add cooked lentils and sweet/sour mixture and simmer for 10 minutes (a bit more if you desire).  Add the cooked Udon noodles, simmering for an additional 5 to 10 minutes.

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Ann Murphy
Certified Holistic Health Counselor
Institute For Integrative Nutrition