CONTENTS
3/4 lb (12 oz) uncooked spaghetti noodles or spaghetti noodles*
2 tablespoons divided vegan butter, I use earth balance
1/2 lb (8 oz) cremini or white mushrooms, sliced
3 cups green cabbage, thinly sliced
1 medium carrot, grated, about 3/4 to 1 cup
1 cup snow peas, tips removed and sliced diagonally
1/2 cup chopped green onion, plus more for serving
FOR TERYAKI SAUCE:
1/3 cup tamari, I prefer tamari over soy sauce
1/3 cup mirin (Japanese cooking wine)*
1/3 cup water
1 and 1/2 tablespoons rice vinegar
2 tablespoons plum sauce*
1/4 cup brown sugar, packed
1/4 teaspoon granulated onion
1/4 teaspoon ground ginger
2 small cloves garlic, finely chopped (about 1/2 tablespoon)
