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Monday, March 26, 2018

Simple Stir Fry Veggie Sesame Noodles


16-ounce/454g package spaghetti or linguini noodles
4-6 cloves garlic chopped finely or minced
1 small onion finely chopped
4 tbsp sugar
2 tbsp honey
6 tbsp canola, avocado or grapeseed oil
6 tbsp rice wine vinegar
6 tbsp low sodium soy sauce or tamari sauce
2 tbsp dark sesame oil
1 1/2 tsp chili sauce
1 1/2 cups/75g shredded carrots, I used the bag from the market
1 cup frozen peas
4- 6 green onions/scallions chopped
1 1/2 tsp white sesame seeds, toasted in dry pan for just about a minute or until you see a slight golden color. Try not to over toast or burn
dash ground black pepper
cilantro, chopped, optional

In a large pot of boiling salted water, cook pasta until al dente. Read package for complete directions. When cooked, drain and place in a large serving bowl, cover with foil. Set aside.
Place a large nonstick pan over medium over high heat. Add vegetable oil then onions, garlic, and carrots. Cook until onions are transparent.
Add all the other ingredients except toppings. Bring to a boil and stir to dissolve sugar and all is combined.
Pour over cooked pasta and toss gently but well until all the pasta is coated. I used tongs and then two spoons.
Garnish with toppings.
Enjoy this really delicious dish!

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