2 garlic cloves, peeled and minced
2 tablespoons (28 g) toasted sesame oil
3 1/2 cups (28 fluid ounces) chicken stock
1/2 teaspoon freshly ground black pepper
2 tablespoons (42 g) honey
2 tablespoons (27 g) packed light brown sugar
2 tablespoons (42 g) unsulphured molasses
2 tablespoons rice vinegar
1/2 cup gluten free soy sauce or tamari
2 tablespoons (18 g) cornstarch
1 pound (16 ounces) dried gluten free spaghetti or wide, flat noodles
Chopped fresh scallions
Sliced canned water chestnuts
In a medium saucepan, sauté the garlic in the sesame oil until fragrant (about 2 to 3 minutes), stirring occasionally. Add the chicken stock, pepper, honey, brown sugar, molasses, vinegar, soy sauce and cornstarch to the saucepan. Whisk until the ingredients are well combined. Bring to a boil, lower the heat to medium high and simmer gently for 8 to 10 minutes or until the mixture is reduced by nearly half and is thickened.
While the sauce is reducing, boil a large pot of water. To the boiling water, add the spaghetti or wide, flat noodles and cook to an al dente texture. Drain the noodles, rinse with cold water, drain again, and place in a large serving bowl. Pour most of the thickened sauce over the noodles and toss with tongs to coat. Serve immediately, with or without optional garnishes and with the remaining sauce, to taste.
From the book Gluten-Free on a Shoestring: 125 Easy Recipes for Eating Well on the Cheap Second Edition, by Nicole Hunn. Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books, LLC, a subsidiary of Hachette Book Group, Inc. Copyright © 2017.
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