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Meatless Monday: Teriyaki noodle and veggie stir-fry with a twist

Nancy

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Coupon Clipping Cook is about cooking with recipes from items in the pantry, and money saving tips on buying ingredients using coupons and shopping for sales.

Whole-wheat spaghetti replaces Asian noodles for this spin on classic veggie stir-fry

Who says you can't eat spaghetti with chopsticks, anyway?

If you're one of those spaghetti eaters that rolls their noodles with a fork and spoon like I do, you may actually like using chopsticks to get an even bigger roll of spaghetti plus some veggies too. I can say this from experience after eating my way through this tasty spaghetti stir-fry with chopsticks.

Whole-wheat spaghetti replaces Asian noodles for this spin on classic veggie stir-fry
Image: Nancy Foster/SheKnows

I like using whole-wheat spaghetti when making this dish because it adds texture and absorbs the teriyaki sauce nicely. I also like how the shredded Chinese cabbage adds to the heartiness of the dish.

Whole-wheat spaghetti replaces Asian noodles for this spin on classic veggie stir-fry
Image: Nancy Foster/SheKnows

For a little spice, try adding some red pepper flakes. And for crunch, chopped roasted peanuts taste so good piled on the top.

Whole-wheat spaghetti replaces Asian noodles for this spin on classic veggie stir-fry
Image: Nancy Foster/SheKnows

Here's a chopstick-spaghetti-roll in progress. So maybe this size of a bite isn't as dainty as it could be, but no one was looking, and it was so very good.

Whole-wheat spaghetti replaces Asian noodles for this spin on classic veggie stir-fry
Image: Nancy Foster/SheKnows

Whether you eat this wonderful stir-fry with chopsticks or a fork, you're sure to enjoy it.

Whole-wheat spaghetti replaces Asian noodles for this spin on classic veggie stir-fry
Image: Nancy Foster/SheKnows

Teriyaki spaghetti stir-fry with Chinese cabbage and veggies recipe

Serves 3

Prep time: 15 minutes | Cook time: 13 minutes | Total time: 28 minutes

Ingredients:

  • 3 servings whole-wheat spaghetti noodles, cooked al dente
  • 1 tablespoon olive oil
  • 1 cup broccoli florets
  • 1 cup red bell pepper strips
  • 1 cup whole sugar snap peas, stems and tips removed
  • 1 cup coarsely chopped red onion
  • 2 cups shredded Chinese cabbage (napa cabbage)
  • 3 garlic cloves, peeled and diced
  • 1/4 teaspoon dried red pepper flakes (or more, if desired)
  • 1/4 cup teriyaki sauce
  • 1/4 teaspoon sesame oil
  • 2 tablespoons soy sauce
  • 1/3 cup chopped roasted peanuts

Directions:

  1. Heat a large skillet or wok on medium heat, and add the olive oil.
  2. Add the broccoli, and continuously stir.
  3. Let cook for about 2 minutes, and then add the red bell peppers and snap peas. Continuously stir.
  4. Let cook for about 2 minutes, and then add the onion. Continuously stir.
  5. Let cook for another 2 minutes, then add the Chinese cabbage, garlic, spaghetti and pepper flakes, and stir.
  6. In a small bowl, whisk together the teriyaki sauce, sesame oil and soy sauce. Add the sauce to the stir-fry, and stir.
  7. Cook for another 3 to 4 minutes, and serve while hot.
  8. Top with peanuts.
meatless monday
Image: SheKnows

More meatless recipes

Veggie burger quesadillas
Tortellini pasta salad
Eggplant marinara sandwiches

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