I changed several things:
I used brown rice spaghetti, because I am Gluten Intolerant. I also used wheat free soy sauce which has a pretty concentrated flavour. I used 1 broccoli crown, chopped, 150g brown mushrooms chopped, 1/2 head cauliflower, chopped, and olive oil instead of safflower, tapioca starch to thicken it (the veggies made it a bit watery) 1 tbsp of almond butter, dash of chilli powder (I didn't have any chilli sauce) and grated fresh ginger, maybe half a tbsp...
I halved the oil (kept the same amount of sesame oil)halved the sugar and halved the rice vinegar.
My roommate loved it, so did I. I would make it again, but with some red chili flakes instead of the chili powder next time!
3 users found this review helpful
Dec. 5, 2008