Like I mentioned earlier, I’m trying to incorporate at least one or two very healthy dishes (veggies only, not greasy, clean and light dishes) into my week, so here is what I did for this week: sautéed veggies with noodles, Asian style.
This recipe is gluten free friendly, by simply substituting for GF pasta, and GF soy sauce
I saw a recipe on Pinterest, but I didn’t end up following it, so this is my version.
vegetable oil (2 tablespoons)
angel hair pasta (2/3 of the box, about 13 oz)
soy sauce (1/2 cup, adjust as needed)
sugar (1 tablespoon)
white pepper (a dash)
sesame oil (1 tablespoon)
Cook pasta according to directions on the box. Drain, then set aside.
Heat oil in a pan, about a minute on high, then turn to medium high, sauté all the veggies until tender, about 7-9 min; the snow peas and bean sprouts might take a few minutes longer.
Mix the soy sauce and sugar in a bowl, and add a tablespoon or two of water if you are afraid that it’s too salty. Add cooked pasta to the veggies, along with the soy sauce mixture, then add white pepper and sesame oil. Make sure it’s well incorporated. Taste the noodles to make sure it’s flavorful. You can always add more soy sauce until it’s seasoned well.