This is just boiled spaghetti and frozen veggies mixed with some Japanese style seasonings. It’s not authentic Japanese food, but it does taste like it might be. My oldest son Tom, the vegetarian, can eat an entire recipe all on his own, although it does take him two sittings to do it. As written, it makes 4-side servings, or 2-main dishes.
If you want to add up to 1-cup of cooked meat to the dish, feel free to do so. Frozen baby shrimp, and leftover cooked chicken are both good.
Japanese Noodles & Vegetables
Ingredients
- 8 ounces gluten free spaghetti
- 1 tablespoon vegetable oil
- 1 cup chopped onion
- 1/2 teaspoon ground ginger
- 1/4 teaspoon garlic powder
- 2 tablespoons soy sauce, low sodium
- 1 tablespoon honey
- 1/4 teaspoon red pepper flakes
- 1 tablespoon vinegar (rice vinegar if you have it)
- 1 pound frozen stir-fry vegetables
- 1 tablespoon dark sesame oil
Directions
- Cook the spaghetti according to your usual method. Rinse and drain well.
- Chop the onion. Heat the oil in a very large skillet. Add the onion and fry for a couple of minutes over high heat. The onion may brown slightly. That’s okay.
- Add ginger, garlic, soy sauce, honey, red pepper and vinegar. Also add the frozen stir-fry veggies. Cover the pot with a lid and simmer for about 5 to 8 minutes, or until the vegetable are hot and just starting to become tender.
- Add the cooked pasta and sesame oil. Sir fry for a minute or two, to heat everything and marry the flavors briefly. Serve immediately.
Makes 4-side servings or 2-main dish servings.
Assuming 4-servings.
Per Serving: 335 Calories; 8g Fat (19.5% calories from fat); 12g Protein; 60g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 291mg Sodium.
Exchanges: 3 Grain(Starch); 2-1/2 Vegetable; 1-1/2 Fat; 1/2 Other Carbohydrates.