STIR FRIED PASTA WITH VEGGIES
This meal is delicious and ready in minutes. Feel free to substitute any type of meat or vegetables to this dish or skip the meat all together!
Provided by JARRELL
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Stir-Fry
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil. Cook spaghetti pasta in boiling water until al dente. Drain.
- Meanwhile, heat oil in a large skillet or wok over medium-high heat. Cook garlic in oil for 1 minute. Stir in onion, and cook until soft. Stir in chicken, and cook until juices run clear. Mix in the broccoli, cauliflower, and carrots, and cook for 2 to 5 minutes, stirring frequently. Season with soy sauce, salt, and pepper.
- Toss pasta with vegetables, and serve warm.
Nutrition Facts : Calories 402.9 calories, Carbohydrate 57 g, Cholesterol 34.2 mg, Fat 8.7 g, Fiber 6.5 g, Protein 24.7 g, SaturatedFat 1.3 g, Sodium 566.4 mg, Sugar 7.7 g
STIR-FRIED SPAGHETTI
This is a quick, healthy week-day meal, very fast to put together if you have leftover spaghetti noodles on hand. I like to use Barilla Plus spaghetti... it is higher in protein than regular spaghetti and tastes so good. Whole wheat spaghetti would be good, too.
Provided by Heirloom Tomato
Categories Spaghetti
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Heat 2 teaspoons of toasted sesame oil in a large skillet or wok.
- Add the onion, red pepper and cabbage and stir fry on medium high heat until vegetables are brighter in color and almost tender.
- Add the garlic and saute for 30 seconds, then add the spaghetti noodles and stir fry those for a few minutes. Stir frequently to avoid sticking.
- Add the hoisin sauce, soy sauce and Chinese sweet-hot chili sauce and mix well. Mix in the 4 eggs and scramble them around until they are cooked.
- Top with 1 Tablespoon toasted sesame seeds and serve hot.
Nutrition Facts : Calories 555.2, Fat 19.5, SaturatedFat 4.5, Cholesterol 423.2, Sodium 1038.6, Carbohydrate 70.4, Fiber 10, Sugar 16.4, Protein 26.4
SPAGHETTI SQUASH STIR FRY RECIPE BY TASTY
Here's what you need: spaghetti squash, canola oil, kosher salt, cornstarch, cold water, garlic, fresh ginger, red pepper flakes, soy sauce, honey, sesame oil, rice vinegar, water, canola oil, garlic, boneless, skinless chicken breast, red pepper flakes, kosher salt, red bell peppers, broccoli, water, carrots, snow pea, scallion
Provided by Tikeyah Whittle
Categories Dinner
Time 1h15m
Yield 4 servings
Number Of Ingredients 24
Steps:
- Preheat the oven to 400°F (200°C).
- Place the squash halves, cut-side up, on a baking sheet. Coat the exposed flesh with the canola oil, then sprinkle with ¼ teaspoon salt. Flip over so the cut side is down, then bake for 40-50 minutes, until the squash is just barely tender when pierced with a fork. Remove from the oven and let cool slightly.
- Line a baking sheet with 2 clean kitchen towels.
- Use a fork to scrape out the "spaghetti" strands from the squash onto the prepared baking sheet and season with the remaining ¼ teaspoon salt, tossing to distribute. Let cool for 30 minutes. The spaghetti squash can be made ahead and stored in the refrigerator in an airtight container for up to 2 days. If using from the cold, remove the squash from the refrigerator 30 minutes before cooking.
- While the squash is cooling, make the sauce: In a medium bowl, whisk together the cornstarch and cold water until smooth. Grate the garlic on a microplane directly into the bowl. Add the ginger, red pepper flakes, soy sauce, honey, sesame oil, and rice vinegar and stir to incorporate. Whisk in the water until smooth.
- Make the stir fry: Heat 1 tablespoon canola oil in a 12-inch skillet or wok over medium-high heat. Add 1 clove of garlic and stir for about 30 seconds, until fragrant. Add the chicken, ⅛ teaspoon red pepper flakes, and ½ teaspoon salt and stir to coat. Cook the chicken for 6-8 minutes, letting it brown without stirring, until no pink remains and the chicken is cooked through. Transfer the chicken to a plate or bowl.
- Reduce the heat to medium. Without wiping out the pan, add the remaining tablespoon canola oil, remaining garlic clove, and remaining ⅛ teaspoon red pepper flakes and cook for 30 seconds, until fragrant. Add the bell peppers and broccoli, stir to coat, then deglaze the pan with the water, scraping up all the browned bits stuck to the bottom of the pan. Cook, stirring occasionally, until the broccoli is starting to soften, 8-10 minutes.
- Add the carrots and cook for another 2 minutes, then add the snow peas and season with a pinch of salt. Cook for another 2-3 minutes, until all of the vegetables are tender. Transfer the vegetables to the plate with the chicken.
- Roll up the spaghetti squash in the kitchen towels and wring to squeeze as much water as possible.
- Add 2 tablespoons of sauce to the pan and let come to a simmer, then add the spaghetti squash and stir constantly until heated through, 1-2 minutes. Divide the squash among serving bowls.
- Pour the remaining sauce into the pan and let simmer for about 1 minute, until thickened. Return the chicken and vegetables to the pan and toss to coat evenly in the sauce and heat everything through, 2-3 minutes. Divide among the bowls atop the squash. Garnish each bowl with thinly sliced scallions. Serve immediately.
- Enjoy!
Nutrition Facts : Calories 497 calories, Carbohydrate 36 grams, Fat 22 grams, Fiber 7 grams, Protein 41 grams, Sugar 18 grams
SPAGHETTI SQUASH STIR-FRY
This is a great way to use this healthy squash. Chef's note 9/13: I just changed it up and it worked perfectly. I used the squash as directed and added more carrots (I didn't have bell peppers). I used the broth and soy sauce as well as a heaping tablespoon of spicy black bean sauce. It was so tasty, I put it under a chicken and broccoli stir fry and I didn't need any rice.
Provided by CaliforniaJan
Categories Vegetable
Time 45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Pierce the squash with the tip of a sharp knife in several places; place on a paper plate and microwave on high 20 minutes, until just softened, turning once during cooking. Let stand 5 minutes to cool. Cut the squash in half lengthwise and remove the seeds. Using a fork, scoop out the pulp. Measure out 6 cups of squash (reserving any remaining squash for another use).
- Spray a large nonstick skillet or wok with nonstick spray; heat. Add the vegetables and cook, stirring as needed, until tender-crisp, 7 - 8 minutes.
- Stir in the spaghetti squash, broth, soy sauce, basil and black pepper; cook until heated through, about 2 minutes. Serve, sprinkled with cheese.
Nutrition Facts : Calories 58.8, Fat 1.3, SaturatedFat 0.6, Cholesterol 2.8, Sodium 319.2, Carbohydrate 9.8, Fiber 2, Sugar 3.6, Protein 2.9
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