Thursday, February 27, 2014

Spicy Asian Noodles

This is such a great recipe! It’s quick, easy and tasty! It’s also a great way to incorporate whole wheat pasta into your diet as this dish actually tastes better with it!

This recipe works great as a warm or cold dish, I discovered this by not reading all of the instructions and just serving it warm. It wasn’t until after we ate it I discovered the recipe tells you to serve it cold. Haha silly me, but in the end it was a good mistake as I know now it works both ways! :)

You could also add sliced peppers, snap peas, chicken, cashews etc for a more balanced meal.
  • 1 box of whole wheat spaghetti, cooked
  • 1 tbsp of crushed red peppers
  • ¼ cup of olive oil
  • ¼ cup of sesame oil
  • 1 clove of garlic, crushed
  • 6 tbsp of honey
  • 6 tbsp of soy sauce
  • ¾ cup of shredded/match sticked carrots, cooked (If serving cold, you don’t need to cook them)
  • Green onions and Sesame seeds for garnish

1. In a large wok or sauce pan, heat both the olive and sesame oil with the crushed peppers for a few minutes. Strain the peppers and throw away, reserve the oil and put back into the wok. Add garlic, soy and honey until well combined.

If serving warm – Add the warm cooked pasta and along with the cooked carrots to the wok, until all the noodles are coated. Plate and garnish with green onions and sesame seeds.

If serving cold - Toss the pasta and raw carrots with the sauce, along with any other raw vegetables you would like to incorporate. Refrigerate overnight, or until cold. Garnish before serving.

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