Ingredients
- 6 Oz. Rotini Pasta, Cooked
- 1 1/2 Tbsp Sesame Oil
- 1/2 Cauliflower Head, Chopped
- 1 Bunch Small Carrots (or 3 Full Sized Carrots, Chopped)
- 2 Cups Sugar Snap Peas
- 2 Stalks Celery, Chopped
- 2 Green Onions, Chopped
- 1 2" Piece of Ginger, Peeled and diced
- 1/2 Cup Slivered Almonds
- 1/4 Cup Soy Sauce
- 1 tsp Oyster Sauce
- 1/2 Lime, Juiced
- 1/2 tsp Ginger Powder
- 1 Tbsp Rice Vinegar
- 2 Tbsp Fresh Cilantro, Chopped
- Chow Mein Noodles for an optional Garnish
scroll for more
Asian Veggie Pasta
Time: 30 minutes prep
Servings: 4 Servings
Directions
- Heat up the sesame oil in a wok on medium high heat.
- Add in the chopped vegetables and the ginger. Cook for 4-5 minutes until just crisp tender.
- Mix in the slivered almonds. Remove from heat.
- In a separate bowl combine the soy sauce, oyster sauce, lime juice, ginger powder, rice vinegar, and cilantro.
- Add the sauce and the veggies into the pasta and mix well.
- Serve warm or chilled with chow mein noodles sprinkled over the top.
scroll for more
Summary
A simple and versatile summertime dish
