Ingredients
- 12 ounces uncooked spaghetti, fettuccine or linguine
- 1/2 cup coconut aminos
- 1/3 cup Pacific Foods® Organic Free Range Chicken Broth
- 4 tablespoons brown rice vinegar
- 2 tablespoons coconut sugar
- 2 tablespoons harissa red chili paste
- 1 1/2 tablespoons cornstarch
- 1 tablespoon toasted sesame oil
- 1/2 teaspoon ground ginger
- 1/3 cup dry roasted salted peanuts to garnish
- 3 tablespoons sesame seeds to garnish
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Instructions
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Step 1
Cook noodles just shy of al dente according to package directions. Drain and add to a large skillet.
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Step 2
In a medium bowl whisk together coconut aminos, broth, rice vinegar, coconut sugar, chili paste, cornstarch, sesame oil and ground ginger.
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Step 3
Add the coconut aminos mixture to the noodles and toss to combine. Cook over medium-low heat for 3 to 5 minutes, or until sauce is warmed. Serve garnished with peanuts, sesame seeds and sliced green onions, if desired. Enjoy!
