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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Crisp-tender veggies and soy sauce are combined with linguine noodles in this colorful main dish. I got this recipe from a radio program several years ago, recalls Sara Tatham of Plymouth, New Hampshire. Ingredients:
6 ounces uncooked linguine |
1 teaspoon cornstarch |
1/2 vegetable bouillon cube |
1/2 cup water |
1/4 cup reduced-sodium soy sauce |
1/2 pound fresh mushrooms, quartered |
2 tablespoons canola oil, divided |
1/2 pound fresh snow peas |
8 green onions, sliced |
4 celery ribs with leaves, sliced |
1 large sweet red pepper, thinly sliced |
1 can (14 ounces) bean sprouts, rinsed and drained |
Directions:
1. Cook pasta according to package directions; drain and set aside. In a small bowl, combine the cornstarch and bouillon granules; stir in the water and soy sauce and set aside.
2. In a nonstick skillet, stir-fry mushrooms in 1 tablespoon oil 3 minutes or until tender; remove and keep warm. In same pan, heat remaining oil. Add remaining vegetables; stir-fry 5 minutes or until crisp-tender.
3. Stir soy sauce mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add pasta and mushrooms. Heat through. Yield: 4 servings.
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