Dinner Tonight: Sweet and Spicy Asian Pasta

Published March 14, 2012

The further I get into the challenge of not going to the grocery store the more creative I have to get. Tonight for dinner I cooked whole wheat linguine and served it with vegetables in a sweet and spicy Asian sauce. I used carrots that I have had stored in green bags in the fridge for months. They are from Blue Pike Farm and Carl gave them to me last Fall. They are still looking good, although some have just started to sprout. I also have fresh onions and had some peas and sweet peppers in the freezer. All in all a pretty tasty dish.

Sweet and Spicy Asian Pasta

6 oz. dry whole wheat linguine

2 T. oil

1 onion, sliced

2 c. sliced carrots

1 sweet pepper, seeded and chopped

1 c. peas, fresh or frozen

2-3 T. rice vinegar

1 T. vegetarian oyster flavored sauce

1 T. hoisen sauce

1 T. honey

Soy sauce to taste

hot sauce to taste

Cook pasta according to package directions. Drain cooked pasta and set aside.While pasta is cooking heat oil in wok and stir fry onions over high heat until wilted. Add carrots and stir fry about 3 more minutes. Add peppers and peas and stir fry 3 more minutes. Add vinegar, seasonings and pasta and cook until heated through, about 3 minutes. Serves 2-3

Posted in Cooking