This would be good cold, I’m sure, but I made up the recipe tonight and didn’t want to sit around waiting for it to get cold!
2 cloves garlic, minced
2 tsp fresh ginger, minced
2 tsp sugar
3 T soy sauce
1/4 cup rice vinegar
1/4 cup olive oil
Mix these ingredients in a jar with a tight lid.
Put some spaghetti (we used whole wheat) on to boil.
In a large skillet, saute a package of cole-slaw vegetables (we used the broccoli-slaw variety) and cooked, shredded chicken in olive oil. (We used leftovers from this, which was originally cooked up for pot pie this week.)
When the spaghetti is done and the veggies & chicken are browned to your liking, add the vinaigrette to the skillet over med-low heat. Then stir in the spaghetti. Yum!