Chinese Noodles in Ginger Garlic Sauce

Forks Over Knives recently released a new cookbook: Forks Over Knives Family. Chinese Noodles in Ginger Garlic Sauce is one of the three free recipes they’re sharing from the book. I’m (rather obviously) interested in the new cookbook, so I thought I’d give this “teaser” recipe a whirl. It doesn’t have quite as strong of a flavor as I was expecting, though I was happy after adding in a little more soy sauce to my bowl. If you also think it needs just a little oomph, you can try adding a couple dashes of Chinese five spice, a little more ginger, more soy sauce, or a dash of cayenne pepper to add a teensy amount more flavor to your bowl.


Servings: about 3-4 bowls

  • 8 oz. lo mein or chow mein noodles, or other long whole-grain noodle (I have yet to find a whole grain, lightly or unprocessed lo mein noodle, so I use whole grain spaghetti or whatever noodles I have around)
  • 3 tbs. arrowroot powder
  • ¼ cup low-sodium soy sauce or tamari
  • 2 tbs. brown rice vinegar (I use regular rice vinegar since I can’t find the brown rice version)
  • 1½ tbs. grated fresh ginger
  • 9 small garlic cloves, minced (about 1½ tablespoons)
  • 7 to 8 green onions, white and green parts, thinly sliced diagonally into 1-inch-long strips (about 2 cups)
  • 8 oz. button mushrooms, trimmed and sliced (about 3 cups)
  • 1 large carrot, thinly sliced (about 1 cup)
  • 1½ cups broccoli florets in ½-inch pieces (about 5 oz.)
  • 2 baby bok choy, or 1 large regular bok choy, trimmed and cut into 1-inch pieces (about 3 cups)
  • 2 tbs. finely chopped fresh cilantro
  • Optional: 2 tbs. cashews, toasted and chopped


Start cooking the noodles according to the package instructions.

In a medium bowl, mix the arrowroot powder, soy sauce, vinegar, and 1½ cups water until smooth. Set the slurry aside. (I had never heard the term “slurry” before, but a quick dictionary search says it means “a semiliquid mixture” The More You Know!)





In a large pan, saute the ginger, garlic, green onions, mushrooms, carrots, and ¼ cup water. Cover and cook over medium heat until the vegetables are halfway cooked, about 5 minutes.



Just started steaming


Add the broccoli and bok choy to the vegetables. Stir the slurry (it likely settled and separated a bit) and add it to the pan. Cover and cook until all the vegetables are crisp-tender and the sauce is slightly thickened, about 5 minutes.



Slurry added to steamed veggies


Add the noodles to the vegetables and toss until well combined (or gently use two cooking spoons to gradually mix it up without slopping it everywhere). Heat over medium-low if necessary to warm all the ingredients. Garnish with cilantro and cashews (if using) and serve hot.



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