Oriental Pasta
Source of Recipe
Sandy
List of Ingredients
Oriental Pasta
12 oz. pasta (noodles, spaghetti, angel hair, etc)
1/2 c. water
1/4 c. low-sodium soy sauce
2 t. vinegar
2 t. sugar
2 t. cornstarch
1 1/2 T. vegetable oil
1/4 c. scallions or green onions, trimmed and thinly sliced
2 cloves garlic, minced
1 t. dried ginger
1 c. frozen green peas or 1/2 lb. snow peas, trimmed
Recipe
Cook pasta according to package directions only until al dente.
While noodles are cooking, combine water, soy sauce, vinegar, sugar, and cornstarch in a small bowl.
Stir until sugar and cornstarch are dissolved.
Set aside.
When pasta is done, drain well.
Heat oil in small skillet.
Add scallions or green onions, garlic and ginger; cook and stir over medium heat about 30 seconds.
Add the peas or snow peas.
Cook, stirring, until peas are warmed or snow peas are just beginning to change color.
Place pasta back in pan it was cooked in.
Add pea mixture to pasta and mix until pasta is well coated.
Return pan to burner.
Add water/soy sauce mixture and mix well.
Heat and stir over medium heat until sauce is thickened.
Transfer to a serving dish and serve immediately.
Garnish with sliced green onions and slivered almonds if desired.
Makes 8 servings.
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