Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Pasta Stir-Fry

StarStarStarHalf starEmpty star

Your rating

Pasta Stir-Fry

Certainly a quick, easy yet tasty week-night meal. I used sugar snap peas instead of snow peas, the sauce was thickened during the simmering, then coated vegetables and pasta. Delicious.

 

Yield

4 servings

Prep

10 min

Cook

20 min

Ready

30 min

Ingredients

Amount Measure Ingredient Features
1 pound pasta, penne
or mostaccioli or radiatore, uncooked
Camera
2 teaspoons cornstarch
Camera
3 tablespoons soy sauce, tamari
Camera
3 tablespoons rice vinegar
or white wine vinegar
Camera
1 cup stock
vegetable
Camera
2 carrots
scraped and cut into 1/4inch rounds
* Camera
2 teaspoons vegetable oil
Camera
3 garlic cloves
minced
* Camera
1 teaspoon ginger
freshly minced
Camera
3 scallions, spring or green onions
thinly sliced
* Camera
8 ounces snow pea pods
stems removed
Camera
¼ teaspoon red pepper flakes
Camera
black pepper
freshly ground, to taste
* Camera

Ingredients

Amount Measure Ingredient Features
453.6 g pasta, penne
or mostaccioli or radiatore, uncooked
Camera
1E+1 ml cornstarch
Camera
45 ml soy sauce, tamari
Camera
45 ml rice vinegar
or white wine vinegar
Camera
237 ml stock
vegetable
Camera
2 each carrots
scraped and cut into 1/4inch rounds
* Camera
1E+1 ml vegetable oil
Camera
3 each garlic cloves
minced
* Camera
5 ml ginger
freshly minced
Camera
3 each scallions, spring or green onions
thinly sliced
* Camera
231.2 ml/g snow pea pods
stems removed
Camera
1.3 ml red pepper flakes
Camera
1 x black pepper
freshly ground, to taste
* Camera

Directions

Cook pasta according to package directions. While pasta is cooking, in a small bowl, stir together the cornstarch, soy sauce, vinegar, bouillon cube and hot water. Set aside.

In a large skillet or wok, warm the vegetable oil over medium-high heat. Add garlic, ginger and scallions, stirring constantly, and cook for about 40 seconds. Stir in carrots and sugar snap peas and stir-fry until vegetables are tender.

Lower heat to medium-low and stir in the hot red pepper flakes and soy sauce mixture. When pasta is done, drain well. Add pasta to stir-fry mixture. Bring to a boil.

Lower heat, cover and cook until pasta is heated through. Season to taste with freshly ground black pepper. Serve hot.



* not incl. in nutrient facts Arrow up button

Comments


anonymous Japan

"Add pasta to stir-fry mixture. Bring to a boil."

'Bring to boil' should be replaced with 'mix well' maybe? ☺

anonymous   

Not maybe, but definitely lol.

anonymous

Where is the vegetable broth used?

anonymous   

I mixed mine with the other wet ingredients and cornstarch.

anonymous

How much warm water is used?

anonymous

1c, enough to dissolve the bouillon cube to make the broth listed.

anonymous

Your photo shows Sugar Snap Peas, not Snow Peas...

 

 

Nutrition Facts

Serving Size 214g (7.5 oz)
Amount per Serving
Calories 5079% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 794mg 33%
Total Carbohydrate 32g 32%
Dietary Fiber 5g 22%
Sugars g
Protein 37g
Vitamin A 108% Vitamin C 24%
Calcium 7% Iron 27%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe