Asian Stir-Fried Spaghetti with Veggies
A twist on a different oriental spaghetti recipe I found created this easy yet flavorful Asian stir-fried spaghetti with veggies for dinner last night!
Yield
2 servingsPrep
10 minCook
10 minReady
25 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
spaghetti
whole wheat |
|
| 1 | tablespoon |
sesame oil
roasted, divided |
|
| 2 | tablespoons |
soy sauce, tamari
or tamari, divided |
|
| ½ | tablespoon |
vegetable oil
|
|
| 2 | cloves |
garlic
freshly minced |
|
| ½ | inch |
ginger
peeled and freshly minced |
*
|
| ½ | cup |
scallions, spring or green onions
thinly sliced, divided |
|
| 1 | cup |
snow pea pods
|
|
| ½ |
sweet red bell peppers
sliced |
|
|
| 1 |
mushrooms, portabello
sliced |
*
|
|
| 2 | tablespoons |
rice vinegar
|
|
| ½ | teaspoon |
dry mustard
or 1/4 teaspoon dijon mustard |
|
| ½ | tablespoon |
hot chili pepper oil
sichuan, or to taste |
*
|
| 3 | tablespoons |
cilantro
fresh, chopped |
|
| 1 |
cucumbers
cut into strips 1/4 inch and 1-1/2 inches |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
spaghetti
whole wheat |
|
| 15 | ml |
sesame oil
roasted, divided |
|
| 3E+1 | ml |
soy sauce, tamari
or tamari, divided |
|
| 7.5 | ml |
vegetable oil
|
|
| 2 | cloves |
garlic
freshly minced |
|
| 0.5 | inch |
ginger
peeled and freshly minced |
*
|
| 118 | ml |
scallions, spring or green onions
thinly sliced, divided |
|
| 237 | ml |
snow pea pods
|
|
| 0.5 | each |
sweet red bell peppers
sliced |
|
| 1 | each |
mushrooms, portabello
sliced |
*
|
| 3E+1 | ml |
rice vinegar
|
|
| 2.5 | ml |
dry mustard
or 1/4 teaspoon dijon mustard |
|
| 7.5 | ml |
hot chili pepper oil
sichuan, or to taste |
*
|
| 45 | ml |
cilantro
fresh, chopped |
|
| 1 | each |
cucumbers
cut into strips 1/4 inch and 1-1/2 inches |
|
Directions
Cook the spaghetti according to the package directions and drain.
Combine ½ tablespoon of the sesame oil with 1 tablespoon of the soy sauce.
Toss warm spaghetti with this mixture and set aside.
In a wok or a large nonstick skillet, add ½ tablespoon vegetable oil over medium-high heat until hot.
Add the ginger, garlic and ¼ cup scallions, stirring constantly, and cook for about 1 minute until very fragrant.
Stir in snow pea pots, sweet bell peppers, and mushrooms, and cook for about 3 minutes until vegetables become soft but still crispy.
Meanwhile whisk together remaining ½ tablespoon sesame oil, 1 tablespoon soy sauce, rice vinegar, dry mustard and hot chili oil until well blended.
Pour over the vegetables, stirring constantly, and cook for another 1 minute until heated through and weel coated.
Season with more soy sauce, rice vinegar, hot chili oil, sesame oil if needed.
Remove the wok or skillet from the heat, and stir in cilantro and scallions until well combined.
Serve warm, at room temperature or chilled.
