Sweet And Sour Thai Noodle Bowls

• Salt
• 1 pound whole wheat or whole grain spaghetti
• 3 tablespoons vegetable oil
• 3/4 pound chicken or pork cutlets, very thinly sliced
• 2 leeks, thinly sliced and thoroughly cleaned
• A couple of generous handfuls shitake mushrooms, stems removed and thinly sliced
• 3 to 4 cloves garlic, finely chopped
• 2 inches ginger root, grated
• 1/3 cup Tamari
• 2 tablespoons agave syrup or honey
• 2 limes, zest and juice of 1, the other cut into wedges, divided
• Sriracha or other hot sauce, to taste
• 2 cups shredded romaine or iceberg lettuce
• Cilantro or basil, chopped, for garnish

1. Bring a pot of water to a boil for the pasta. Add salt and cook pasta to al dente.
2. When the pasta goes into the water, heat the oil in a large skillet over high heat. Add chicken or pork, brown and transfer to a plate.
3. Add leeks and mushrooms to the skillet and stir-fry 2 minutes. Add garlic and ginger, and cook a minute more. Stir in Tamari, agave syrup or honey, lime zest and juice, and hot sauce to taste. In a large serving bowl, toss veggies with the meat, noodles and lettuce to combine.
4. Garnish with cilantro or basil and serve with lime wedges alongside.

salt, whole wheat, vegetable oil, chicken, leeks, couple of generous handfuls shitake mushrooms, garlic, ginger root, tamari, syrup, shredded romaine, cilantro

Taken from www.epicurious.com/recipes/member/views/sweet-and-sour-thai-noodle-bowls-50125097 (may not work)