8 oz. of regular or thin spaghetti noodles (preferably low-G.I. option such as DreamFields Brand)
1/4 cup thinly sliced green onions
3 tbs soy sauce
1 tbs vegetable oil
1 tbs balsamic vinegar
1 tsp sugar substitute (optional)
2 tsp finely grated peeled fresh ginger root
1/2 tsp Mongolian fire oil or Rooster Sauce (optional)
1/2 tsp dark Asian sesame oil
These noodles can be served as a main dish (makes a great lunch!) or in smaller portions as an accompaniment to barbecued food or simple broiled chicken or fish.
Mix all other ingredients in a bowl while noodles are cooking. Drain pasta, and toss noodles with the sauce, cover, and let chill in the refrigerator overnight. I prefer them cold, but my husband likes to eat them heated.
Even if you don’t cook with fresh ginger often, it is easy to keep around!Buy a knob of fresh ginger, wrap it well and freeze it. When you need to use some, peel off the skin and grate it while still frozen and use in any recipe as you would fresh ginger!