Asian skillet noodles with vegetables

Yield: 2 Servings

Measure Ingredient
8 ounces Fettucine or spaghetti
1 teaspoon Vegetable oil
¼ cup Dry sherry
1½ teaspoon Minced garlic
1 cup Frozen mixed veggies (e.g.,
\N \N Cauliflower,
\N \N Red bell pepper and pearl
\N \N Onions)
½ cup Frozen tiny peas
1 cup Sliced fresh mushrooms
2 tablespoons Mirin
1 teaspoon Dark sesame oil
2 tablespoons Soy sauce

Cook pasta in rapidly boiling water, stirring often, until al dente; drain.

Meanwhile, prepare sauce: Heat oil and sherry in a medium saucepan. Add garlic, mixed vegetables, peas, ginger and mushrooms if desired. Cook until vegetables are tender and liquid has reduced, 5-10 minutes. Remove from heat.

Stir in mirin, sesame oil, say sauce and cooked noodles. Heat through.

Serve hot.

Recipe By : Adapted from Vegetarian Times File

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