Asian-style Penne Pasta Stir-Fry
A delicious and flavorful stir-fry combining penne pasta with vibrant Asian-inspired flavors and fresh vegetables.
Ingredients
| 2 | teaspoons cornstarch or arrowroot |
|---|---|
| 3 | tablespoons light soy sauce |
| 3 | tablespoons rice vinegar |
| 1 | cup low-sodium low-fat chicken broth |
| 2 | teaspoons canola oil |
| 2 | large thinly sliced carrots |
| 3 | garlic cloves, minced |
| 1 | cup fresh snow peas, trimmed |
| 1.4 | teaspoon red pepper flakes |
| 6 | cups cups cooked penne pasta |
| 1 | fresh ground pepper, to taste |
| salt | |
| okra | |
| red bell pepper | |
| green bell pepper | |
| green beans | |
| sesame oil |
Instructions
| 1. | In a small bowl, combine cornstarch or arrowroot, light soy sauce, rice vinegar, and low-sodium low-fat chicken broth. Set aside. |
|---|---|
| 2. | Finely chop the carrots and mince the garlic cloves. Prepare the rest of the vegetables. |
| 3. | Heat canola oil in a large skillet or wok over high heat. |
| 4. | Add the sliced carrots and minced garlic (add bell peppers if desired) and stir-fry for five minutes. |
| 5. | Lower the heat to medium-low and add the fresh snow peas. |
| 6. | Sprinkle in red pepper flakes. |
| 7. | Pour in the sauce prepared in Step 1. |
| 8. | Add the cooked penne pasta and bring to a boil. |
| 9. | Cook for 2 minutes, allowing the flavors to blend. |
| 10. | Turn off the heat. |
| 11. | Season with fresh ground pepper, to taste, and a pinch of salt. |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 413.6 kcal |
| Protein | 9.4 g |
| Fat | 3.8 g |
| Carbohydrates | 88.2 g |
| Fiber | 12.6 g |
| Sugar | 1.7 g |
Published on Jul 19, 2024 by Luminița