ASIAN SPAGHETTI
We love this recipe with its bright, crisp-tender snow peas and carrots, but you could easily substitute any veggies you have on hand. -Anne Smithson, Cary, North Carolina
Provided by Taste of Home
Categories Dinner Side Dishes
Time 20m
Yield 5 servings.
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, saute the mushrooms, snow peas, carrots and onions in oil until crisp-tender. Add garlic; cook 1 minute longer., In a small bowl, combine the soy sauce, sugar and cayenne. Drain pasta. Add pasta and soy sauce mixture to skillet and toss to coat. Heat through. Sprinkle with sesame seeds.
Nutrition Facts : Calories 274 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 521mg sodium, Carbohydrate 42g carbohydrate (5g sugars, Fiber 4g fiber), Protein 9g protein.
ASIAN PASTA
This is a great summertime - or anytime - vegetarian side dish.
Provided by Ashley
Categories 100+ Everyday Cooking Recipes Vegetarian Side Dishes
Time 1h20m
Yield 4
Number Of Ingredients 6
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse under cold water to cool.
- Place pasta in a large bowl, and toss with the sesame oil, soy sauce, and cayenne pepper. Add the red bell pepper and cilantro and toss again until well mixed. Cover and refrigerate for one hour. Serve chilled.
Nutrition Facts : Calories 281.2 calories, Carbohydrate 44.3 g, Fat 7.8 g, Fiber 2.8 g, Protein 7.9 g, SaturatedFat 1.1 g, Sodium 25.1 mg, Sugar 2.8 g
EASY ASIAN PASTA SALAD
Cool pasta salad on a hot summer day is the perfect BBQ side dish. It is always one of the first things to go.
Provided by MrsHollowell
Categories Salad 100+ Pasta Salad Recipes Spaghetti Pasta Salad Recipes
Time 55m
Yield 4
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 12 minutes. Drain and rinse under cold water. Transfer pasta to a serving bowl and toss with olive oil.
- Whisk soy sauce, sugar, vinegar, sesame seeds, chili sauce, and sesame oil together in a bowl until sugar dissolves. Toss soy sauce mixture with pasta; top with green onions, red bell pepper, and snap peas. Refrigerate 30 minutes to overnight to allow flavors to blend. Toss again before serving.
Nutrition Facts : Calories 340.4 calories, Carbohydrate 63.9 g, Fat 4.5 g, Fiber 4.2 g, Protein 10.7 g, SaturatedFat 0.7 g, Sodium 1387.2 mg, Sugar 16.6 g
ASIAN SPAGHETTI SAUCE
I wanted something a little different for supper one night. Had some ground turkey, and some leftover teriyaki sauce, and this is what I came up with! The chili flakes gave it enough heat for me, but more can be added!! Amounts are estimated, as I don't measure when I'm "creating". lol
Provided by KT_Z4571
Categories Poultry
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook ground pepper in a pan or pot until browned. Add garlic & onion flakes.
- Add teriyaki sauce, sesame oil, ginger, chili flakes, soy sauce & salt & pepper. Stir.
- Add carrots & peas. Stir & allow them to cook slightly. Peppers can also be added at this point, but we like them very crisp, so we add them at the last minute - just to heat them through.
- Serve over whole wheat spaghetti.
Nutrition Facts : Calories 289.8, Fat 10.7, SaturatedFat 2.8, Cholesterol 89.7, Sodium 4142.8, Carbohydrate 21.9, Fiber 1.7, Sugar 15.9, Protein 26.9
ASIAN-SYLE SPAGHETTI WITH SWEET CHILI LIME SAUCE
I adapted this reciped which was originally a single-serving , lunch dish, into a tasty and healthy family dinner. Feel free to add any types of vegetables and protein to this great dish!
Provided by SpringShoot
Categories Spaghetti
Time 17m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook spaghetti.
- While spaghetti is cooking, microwave frozen vegetables in order to defrost (about 3 minutes).
- Drain spaghetti.
- Combine all ingredients in the pot with the cooked spaghetti
- Serve warm and enjoy!
Nutrition Facts : Calories 168.1, Fat 0.8, SaturatedFat 0.2, Sodium 72.2, Carbohydrate 35.8, Fiber 1.2, Sugar 1.4, Protein 8
CHINESE SPAGHETTI
Make and share this Chinese Spaghetti recipe from Food.com.
Provided by gojenni714
Categories Spaghetti
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cook spaghetti; drain.
- Return to saucepan; keep warm.
- Meanwhile, in 12"; skillet over medium heat, cook mushrooms, onions and carrot in hot oil until vegetable are tender crisp, stirring quickly and frequently.
- Spoon vegetable mixture into spaghetti in saucepan.
- Add soy sauce and crushed red pepper.
- Toss gently to mix all ingredients well.
- Can be served warm or chilled.
CHINESE CHICKEN SPAGHETTI
It's hard to believe that something that comes together this easily could be tasty and lower in fat. This dish is pretty zippy, but if you like your stir-fries extra spicy, increase the red pepper flakes a bit. -Jenna Noel of Glendale, Arizona
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings, 1 cup per serving.
Number Of Ingredients 13
Steps:
- Cook pasta according to package directions. In a small bowl, whisk cornstarch and 1 tablespoon soy sauce until smooth; stir in 1 tablespoon sesame oil. Transfer to a large resealable plastic bag. Add chicken; seal bag and turn to coat. Let stand for 10 minutes. In a small bowl, combine the vinegar, sugar, remaining soy sauce and sesame oil; set aside., In a large nonstick skillet or wok, stir-fry chicken in canola oil until no longer pink. Remove to a platter and keep warm. In the same skillet, stir-fry peas and carrots for 5 minutes. Add the green onions, ginger and pepper flakes. Cook and stir until vegetables are crisp-tender. Return chicken to pan. Add soy sauce mixture; drain pasta; Add to skillet; toss until combined.
Nutrition Facts : Calories 329 calories, Fat 9g fat (1g saturated fat), Cholesterol 44mg cholesterol, Sodium 465mg sodium, Carbohydrate 37g carbohydrate (0 sugars, Fiber 3g fiber), Protein 24g protein. Diabetic Exchanges
CHINESE SPAGHETTI
Make and share this Chinese Spaghetti recipe from Food.com.
Provided by Bill Gary
Categories Spaghetti
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Combine the ground pork, 1/2 the green onion, 1/2 the garlic, soy sauce, and sesame oil.
- Mix well and keep covered in the refrigerator for at least 2 hours.
- While bringing the water for the pasta to a boil, heat the vegetable oil in a wok or large skillet over high heat.
- When the oil begins to smoke, add the remaining garlic and green onion, and stir fry rapidly for 1 minute.
- Add the pork mixture, breaking the meat into small chunks as it cooks, until nicely browned (not burnt).
- Add the soy sauce 1 Tbsp at a time, tasting after each addition to make sure it's not too salty.
- Add the remaining ingredients.
- By now the water for the pasta should be boiling.
- If it isn't reduce the heat to low and simmer the sauce, stirring occasionally.
- Cook the pasta, if you don't know how, read the package directions.
- Drain the pasta, and toss it into the wok (or combine everything into a large bowl).
- Toss well to coat and to distribute the meat (it tends to fall to the bottom, you'll need a spoon to get it out with your servings).
- Goes great with scallion pancakes!
Nutrition Facts : Calories 894.4, Fat 43.7, SaturatedFat 11.6, Cholesterol 81.8, Sodium 1080.9, Carbohydrate 79.6, Fiber 0.6, Sugar 0.7, Protein 44.1
CHINESE CHICKEN SPAGHETTI
Found in TOH's family favorites. A winner from Jenna Noel from Glendale, AZ. You might consider a little more pepper flakes.
Provided by Julie Bs Hive
Categories One Dish Meal
Time 38m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cook pasta according to package directions.
- In a small bowl, whisk corn starch and 1 tbsp soy sauce until smooth; stir in 1 tbsp sesame oil. Transfer to a large resealable plastic bag and add chicken. Seal bag and turn to coat chicken. Let stand for 10 minutes.
- In a small bowl, combine the vinegar, sugar, remaining soy sauce and sesame oil; set aside.
- In a large nonstick skillet or wok, stir-fry the chicken in canola oil until the juices run clear. Remove to a platter and keep warm.
- In the same skillet, stir-fry the peas and carrots for 5 minutes. Add green onions, ginger, and pepper flakes. Cook and stir until vegetables are crisp-tender.
- Return chicken to pan. Add soy sauce mixture; mix well. Drain pasta; add to skillet. Toss until combined.
Nutrition Facts : Calories 337.1, Fat 9.6, SaturatedFat 1.4, Cholesterol 48.4, Sodium 477.5, Carbohydrate 39, Fiber 3.3, Sugar 6.4, Protein 22.7
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