SOY SAUCE PASTA
Soy sauce pasta is my go-to pasta dish whenever I'm craving something salty and sweet. You can add any vegetables you have in the fridge and easily make it a vegetarian version by adding tofu instead of steak. It tastes similar to lo mein noodles, which makes it a perfect dish for casual meal with your friends and a quick weeknight dinner.
Provided by James P.
Categories Lunch/Snacks
Time 25m
Yield 3 serving(s)
Number Of Ingredients 13
Steps:
- Mix soy sauce, tsuyu sauce, honey, and sesame oil in a bowl. Set aside.
- In a large pot, cook spaghetti in salted boiling water until al dente. 1-2 minutes shorter than the package suggests.
- While the spaghetti is boiling, slice onion and mushrooms. Season the meat with garlic powder, salt, and pepper. Set the vegetables and meat aside.
- Heat up a medium skillet with some cooking oil and sautee onion and mushrooms with 1/3 of the prepared sauce for 4-5 minutes.
- Sautee the seasoned meat in the same skillet with another 1/3 of the sauce until the meat is cooked for 1-2 minutes.
- Transport cooked pasta into the skillet with meat and vegetables and toss everything together with remaining sauce and red pepper flakes.
- Garnish the dish with some chopped scallions.
Nutrition Facts : Calories 426, Fat 6.7, SaturatedFat 2, Cholesterol 24.3, Sodium 1308.7, Carbohydrate 71.5, Fiber 3.9, Sugar 12.6, Protein 20
ASIAN SPAGHETTI
We love this recipe with its bright, crisp-tender snow peas and carrots, but you could easily substitute any veggies you have on hand. -Anne Smithson, Cary, North Carolina
Provided by Taste of Home
Categories Dinner Side Dishes
Time 20m
Yield 5 servings.
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, saute 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.
Nutrition Facts : Calories 274 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 521mg sodium, Carbohydrate 42g carbohydrate (5g sugars, Fiber 4g fiber), Protein 9g protein.
EASY ASIAN PASTA SALAD
Cool pasta salad on a hot summer day is the perfect BBQ side dish. It is always one of the first things to go.
Provided by MrsHollowell
Categories Salad 100+ Pasta Salad Recipes Spaghetti Pasta Salad Recipes
Time 55m
Yield 4
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 12 minutes. Drain and rinse under cold water. Transfer pasta to a serving bowl and toss with olive oil.
- Whisk soy sauce, sugar, vinegar, sesame seeds, chili sauce, and sesame oil together in a bowl until sugar dissolves. Toss soy sauce mixture with pasta; top with green onions, red bell pepper, and snap peas. Refrigerate 30 minutes to overnight to allow flavors to blend. Toss again before serving.
Nutrition Facts : Calories 340.4 calories, Carbohydrate 63.9 g, Fat 4.5 g, Fiber 4.2 g, Protein 10.7 g, SaturatedFat 0.7 g, Sodium 1387.2 mg, Sugar 16.6 g
MUSHROOM WAFU PASTA
Wafu directly translates to "Japanese style." As it relates to pasta, you can expect uniquely Japanese flavors and twists like mentaiko pasta, which is made with spicy cod roe, or the Napolitan, which is made with mushrooms, green peppers and bacon, sausage, or even hot dogs, in a tangy ketchup-based sauce. Kinoko, or mushroom, wafu pasta is a spaghetti dish made with a variety of Japanese mushrooms (and occasionally bacon) in an umami-rich soy-butter sauce emulsified with pasta water. Using bronze-cut dried pasta, with its rough surface, is optional but results in a superior final dish. Bronze-cut pasta is normally labeled as such on the package, otherwise, look for pasta with a surface that is more coarse. (Traditional Italian brands and some organic pastas are often made in this manner). This recipe calls for a full pound of pasta, but it halves easily. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Hana Asbrink
Categories dinner, weekday, pastas, main course
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of well-salted water to a boil. Cook pasta until 1 minute shy of al dente, according to the package directions. Reserve 1 cup of pasta water, then drain.
- While pasta cooks, make the sauce: In a large skillet, heat olive oil and 4 tablespoons of butter over medium. When the butter is melted and starts to foam, add garlic and mushrooms. Cook, stirring only occasionally to ensure garlic doesn't burn, until mushrooms start browning on the edges, about 6 to 7 minutes. Season with 1/2 teaspoon salt and about 12 to 15 cranks of pepper. If the pasta is still cooking, remove the skillet from the heat and set aside until pasta is ready.
- Return the skillet to medium low. Push the mushrooms to one side of the skillet. Add remaining 4 tablespoons butter and soy sauce, allowing butter to melt into the soy sauce before combining with the mushrooms. Add pasta and 1/2 cup of the pasta water to the skillet, tossing to coat with the sauce. Cook, adding more pasta water 1 tablespoon at a time as needed, until pasta is glossy, about 1 minute.
- Remove from heat. Top with sliced scallions and shredded nori. Serve immediately.
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