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Ingredients
US|METRIC
4 SERVINGS
- 8 oz. linguini (dry noodles-, soba noodles, thin spaghetti, rice noodles or gluten free noodles)
- 1 bunch asparagus (8 ounces)
- 4 oz. snow peas
- 1 bunch broccolini (– or sub broccoli or green beans -8 ounces)
- 16 edamame (onces, shelled)
- 8 oz. tofu (baked, or pressed tofu, or sub chicken breast)
- 4 baby spinach (generous handfuls, 4 ounces, more to taste)
- 3 scallions (sliced)
- toasted sesame seeds (optional)
- avocado (optional)
- cilantro (optional)
- sprouts (optional)
- 1/3 cup olive oil
- 2 Tbsp. sesame oil
- 1/3 cup soy sauce (or gluten free Bragg’s liquid amino acids)
- 1/4 cup rice wine vinegar
- 3 Tbsp. brown sugar (or coconut sugar or palm sugar)
- 1 Tbsp. chili sauce (like sambal olek or sriracha)
- 2 Tbsp. ginger (finely chopped)
- 3 garlic (fat cloves, finely minced)
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