1leekboth green and white, cleaned and chopped or medium onion
5ouncesfresh baby spinach
srirachafor serving (optional)
1 ½teaspoonsfresh gingergrated (½-inch)
Bring a large pot of heavily salted water to a boil. Cook pasta per package instructions; drain well.
In a small bowl, add the soy sauce, vinegar, sugar, ginger, garlic, sesame oil, and cornstarch; set aside.
Heat olive oil in a wok over medium-high heat. (don’t worry, you do not have to have a wok. Use a large pan instead)
Add the leeks (or onion) to the oil. Allow them to wilt and brown; about 3 minutes.
Add the mushrooms, bell pepper and carrot. Cook, stirring frequently, about 3 to 5 minutes or until tender. Stir in the spinach until wilted, about 2 more minutes.
Remove the veggies from the pan; set aside in a warm place, while finishing the noodles. Pour the sauce into the wok, allow it to come to a slight boil over medium-high heat. Stir in pasta into the sauce coat well, then add the veggies back into the wok. Toss gently with tongs to combine.
Serve immediately and garnish with Sriracha sauce.
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