Pasta is so good, but unfortunately not that great for you in large quantities. That’s why I’m always trying to find ways to make it a little more healthy. And that usually means piling on the veggies. Luckily, my kitchen is usually well-stocked with vegetables of all sorts since I tend to buy everything that looks good at farmer’s markets on the weekends. And believe me, EVERYTHING looks good this time of year!
I love this Asian take on noodles and veggies. It’s such a quick and satisfying meal. I used brown rice noodles, keeping with the Asian theme and also keeping it gluten-free. As far as gluten-free noodles go, I really like these; they are very similar to regular pasta in taste and texture. But any type of pasta will work great. In this dish, I love the contrast of the cool noodles with the hot stir-fried veggies and light, zippy sauce. Perfect for a summer dinner.
Sesame Snap Peas & Noodles
8 oz. thin spaghetti or angel hair
1 tsp. garlic chile paste
2 tbsp soy sauce
1 tsp. lime juice
1 tbsp sesame oil
1/4 tsp. sugar
1 pound snap peas, strings pulled and sliced in half
1 tbsp minced fresh ginger
1 tbsp mince fresh garlic
1 orange or red bell pepper, diced
1 spring onion, sliced or diced
1 tbsp. toasted sesame seeds
Cook noodles until tender, but firm to the bite, 6-8 minutes. Rinse with cool water and set aside. Meanwhile, in a small bowl, combine, garlic chile paste, soy sauce, lime juice, sesame oil and sugar. Set aside. Heat a large skillet over medium heat and add a drizzle of canola oil. Add snap peas, ginger, garlic, bell pepper, and onion. Stir fry a few minutes until veggies are crisp tender. Add bowl of sauce and sesame seeds and stir well to combine. Cook for another minute or so. Toss with noodles and serve. Serves 4.