Sweet and Sour Noodles

Spaghetti
1 1/2T cornstarch
2t vegetable oil
1t sesame oil
1 med. onion, chopped
2 med. garlic cloves, minced
assorted chopped stir-fry vegetables, such as:
carrots
broccoli
Brussels sprouts
zucchini
cabbage
1 can diced tomatoes, with juice
1/2c dry white wine or fruit juice (such as apple, cranberry, etc.)
3T rice vinegar
3T tamari
2T honey
1/4t pepper

Cook spaghetti according to package directions.

Mix cornstarch with 2T water and set aside.

Stir-fry vegetables in oil.

Add remaining ingredients plus reserved cornstarch mixture.

Reduce heat and simmer until mixture has thickened.

Serve over hot spaghetti.

Gluten Free Adaptation

• Serve over rice or gluten free noodles

adapted from Vegetarian Times, April 2000