SWEET AND SOUR THAI NOODLE BOWLS

From my girl Rachael Ray... modified for our belly bites. She will always and forever remain "my girl" for giving me some of my most favorite meals - even if we've changed what goes into our bellies. I'll just keep modifying.

Shayne loves this and said he could eat this once a week... It's a lot of the same ingredients as our favorite tilapia dish - so I figured it'd be a for sure thing with him. I told Shayne when we decided to change our eating that I'd die finding meals that left him fulfilled and happy the way his meat made him - and this is one of them. Yeah!! If you want to see the RR version, with meat - check it out here.

1 pound whole wheat or whole grain spaghetti
2 leeks, thinly sliced and thoroughly cleaned {I usually use just one}
A couple of generous handfuls shitake mushrooms, stems removed and thinly sliced
3 to 4 cloves garlic, finely chopped
2 inches ginger root, grated
1/3 cup Tamari (or Bragg's Liquid Aminos - healthier and a quarter of the sodium)
2 tablespoons agave syrup or honey
2 limes, zest and juice of 1, the other cut into wedges, divided
Sriracha or other hot sauce, to taste
2 cups shredded romaine or iceberg lettuce
Cilantro or basil, chopped, for garnish

Bring a pot of water to a boil for the pasta. Add salt and cook pasta to al dente.

When the pasta goes into the water, heat some water (enough to fill the bottom of the pan) in a large skillet over high heat add leeks and mushrooms to the skillet and stir-fry 2 minutes. Keep adding water once it's evaporated out. Add garlic and ginger, and cook a minute more. Stir in Tamari (or Liquid Aminos), agave syrup or honey, lime zest and juice, and hot sauce to taste.

In a large serving bowl, toss veggies with the meat, noodles and lettuce to combine. Garnish with cilantro or basil and serve with lime wedges alongside.

YUM!!