I’ve mentioned before that I have a hard time successfully cooking Asian food for some reason. I have no idea why, but that ability eludes me frequently. However, the other night I made this dish from Taste of Home and it was delicious.
Serves: 5 (haha, yeah right – more like 2 to 3 if you’re eating this as your only side like we did)
- 8 ounces uncooked angel hair pasta
- 1 cup sliced fresh mushrooms
- 1 cup fresh snow peas
- 3/4 cup shredded carrots
- 4 green onions, cut into 1-inch pieces
- 2 tablespoons canola oil
- 1 garlic clove, minced
- 1/4 cup reduced-sodium soy sauce
- 1 teaspoon sugar
- 1/4 teaspoon cayenne pepper
- 2 tablespoons sesame seeds, toasted
- Cook pasta according to package directions. Meanwhile, in a large skillet, sauté 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.
- I purchased presliced mushrooms and matchstick carrots which meant the only thing I had to chop was 4 scallions – this dish came together in a flash! Great for a quick weeknight meal. We served this with chicken marinated in a 30-minute Asian marinade I found near the salad dressings and BBQ sauce at our local grocery store.
- This dish is a bit strong in the soy sauce department in my opinion but my husband disagrees. I am not a huge lover of soy sauce like he is however. I think next time I’ll use ½ soy sauce and ½ water or perhaps try tamari sauce which is supposedly a less salty, richer tasting type of soy sauce.
You can view all of the recipes I’ve posted by clicking here.