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Stir Fry Vegetables with Penne


  • 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



  1. In a large pot, saute the onion, carrot, mushroom, broccoli, snap peas, and garlic in peanut oil over medium heat until tender.
  2. 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.
  3. Add the pasta to the veggie mix and mix well. Stir in the sesame seeds

Adapted from This Gal Cooks

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