Of course I skipped the chicken and upped the veggies. Also doubled the sauce with the exception of the sesame oil and red pepper. Used a mirin for half the vinegar and agave for the sugar. I was a bit short on the ginger and blanched the garlic so result was a bit more subtle. Veggies for today were broccoli with julienned stems, red pepper, and chives. Used whole wheat pasta.
Picked this recipe as it was similar to what I remember making. I think it would be short on sauce even if followed correctly but flavors are a nice balance so will try again. A bit runny but that may have been a failure to drain pasta thoroughly.
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