Asian skillet noodles with vegetables
2 Servings
Ingredients
| Quantity | 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., |
| Cauliflower, | ||
| Red bell pepper and pearl | ||
| Onions) | ||
| ½ | cup | Frozen tiny peas |
| 1 | cup | Sliced fresh mushrooms |
| 2 | tablespoons | Mirin |
| 1 | teaspoon | Dark sesame oil |
| 2 | tablespoons | Soy sauce |
Directions
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