Korean Take-Out Rice Noodles (Vegan)

• 1 tablespoon diced ginger root
• 1 clove garlic, chopped
• 1/4 cup palm sugar
• 1/3 cup water
• 1/4 cup tamari
• 1/4 cup almond butter
• 3 tablespoons sesame oil, divided
• 2 tablespoons vegan Worcestershire sauce (such as Annie's(R))
• 1 tablespoon rice vinegar
• 1/2 teaspoon red pepper flakes
• 1 (8 ounce) package spaghetti-style rice noodles (such as Tinkyada(R)), or more to taste
• 2 small heads baby bok choy, trimmed and chopped
• 2 large carrots, peeled and cut into matchsticks
• 1 large zucchini - peeled, seeded, and cut into matchsticks
• 1 bunch scallions, chopped
• 1 tablespoon toasted sesame seeds (optional)

1. Pulse ginger, garlic, and sugar together in a food processor or blender. Add water, tamari, almond butter, 2 tablespoons sesame oil, Worcestershire sauce, rice vinegar, and red pepper flakes. Process again until smooth. Transfer sauce to a small bowl. Cover with plastic wrap and refrigerate until flavors intensify, at least 1 hour.
2. Bring a large pot of lightly salted water to a boil. Cook noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 14 minutes. Toss in bok choy; cook until slightly wilted, about 1 minute. Drain and rinse in cold water to chill the noodles. Toss in a bowl with remaining 1 tablespoon sesame oil.
3. Heat a skillet over medium heat. Add carrots; cook and stir until slightly tender, about 3 minutes. Add zucchini. Cook until tender but not mushy, about 5 minutes.
4. Mix the chilled sauce into the bowl of noodles. Add the carrots and zucchini mixture, scallions, and sesame seeds.

ginger root, clove garlic, palm sugar, water, tamari, almond butter, sesame oil, worcestershire sauce, rice vinegar, red pepper, rice noodles, choy, carrots, zucchini, scallions, sesame seeds

Taken from www.allrecipes.com/recipe/262042/korean-take-out-rice-noodles-vegan/ (may not work)