INGREDIENTS
12 ozs
spaghettini noodles
2 tbsp
vegan butter
8 ozs
cremini
3 cups
cabbage
1 medium
carrot
1 cup
snow peas
1/2 cup
green onions
1/3 cup
tamari
1/3 cup
mirin
1/3 cup
water
1 1/2 tbsp
rice vinegar
2 tbsp
plum sauce
1/4 cup
brown sugar
1/4 tsp
granulated onion
1/4 tsp
ground ginger
1/2 tbsp
garlic cloves