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  • Asian Veggie Pasta

    1 vote
    Asian Veggie Pasta
    Prep: 30 min Servings: 4
    by Julie M.
    5 recipes
    >
    A simple and versatile summertime dish

    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

    Directions

    1. Heat up the sesame oil in a wok on medium high heat.
    2. Add in the chopped vegetables and the ginger. Cook for 4-5 minutes until just crisp tender.
    3. Mix in the slivered almonds. Remove from heat.
    4. In a separate bowl combine the soy sauce, oyster sauce, lime juice, ginger powder, rice vinegar, and cilantro.
    5. Add the sauce and the veggies into the pasta and mix well.
    6. Serve warm or chilled with chow mein noodles sprinkled over the top.

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