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 servingsPREP
10 minCOOK
20 minREADY
30 minIngredients
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.
Comments
"Add pasta to stir-fry mixture. Bring to a boil."
'Bring to boil' should be replaced with 'mix well' maybe? ☺
Not maybe, but definitely lol.
Where is the vegetable broth used?
I mixed mine with the other wet ingredients and cornstarch.
How much warm water is used?
1c, enough to dissolve the bouillon cube to make the broth listed.
Your photo shows Sugar Snap Peas, not Snow Peas...