Ingredients
- 4 oz penne pasta, cooked al dente
- 1 C broccoli florets, chopped
- 1 C sugar snap peas, sliced width wise
- 1/2 C shredded carrots
- 1 tbsp soy sauce
- 1/2 tsp sesame oil
- 1/2 tbsp oyster sauce
- 1/4 tsp ground ginger
- 1/2 tsp siracha hot sauce
- 1 tsp chili garlic sauce
- 2 tbsp red onion, chopped
- 1 clove garlic, minced
- 1/2 tsp sesame seed
- 4 white mushroom caps, sliced
- 1/3 C bean sprouts
- 2 tbsp peanut oil
Recipe
- In a large pot, saute the onion, carrot, mushroom, broccoli, snap peas, and garlic in peanut oil over medium heat until tender.
- Add the soy sauce, sesame oil, oyster sauce, ground ginger, siracha hot sauce and chili garlic sauce and mix well. Stir in the bean sprouts.
- Add the pasta to the veggie mix and mix well. Stir in the sesame seeds
Adapted from This Gal Cooks