INGREDIENTS
8 ozs
spaghetti noodles broken in half
1 1/2 cups
water
1 tsp
sesame oil
1 cup
cabbage - thinly cut lengthwise
1 cup
broccoli florets
2
carrots
1 Teaspoon
ginger
1 Teaspoon
garlic
1 pinch
salt while sauting
1 tbsp
sesame seeds
4 stalks
green onions
1 serving
salt and pepper
1 serving
chili hot sauce
1 tbsp
sesame oil
2 tbsps
liquid coconut amino
1 tbsp
hoisin sauce
1 tbsp
rice vinegar
1 tbsp
brown sugar