- 8 Ounces Rotini Pasta
- 8 Ounces Celery (thinly sliced)
- 2 Ounces Carrots (thinly sliced)
- 8 Ounces Chicken Breast
For Sauce Mix
- 6 Tablespoons Lee Kum Kee Panda Brand Oyster Flavored Sauce
- 8 Tablespoons water
- 2 Tablespoons White Wine
- White Pepper to taste
- 2 Tablespoons Cornstarch
1. Cook pasta in boiling water until tender. Drain.
2. Stir-fry chicken in 2 Tbsp. oil until done. Add celery, carrot, sauce mix and stir-fry for about 2 minutes.
3. Stir in pasta and heat through.
Yummy .. So appealing. Wish I culd have a bite!
Hai I am Florence. I would like to know whether olives is a must in the recipe or anything else can be added instead of it.
I tried it and it turned out yummy! Must say your recepies are so easy to follow and are turning a non cook like me into a good one. Thanks and keep sharing.
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- 1 (16 ounce) package kielbasa sausage, cut into 1/4-inch slices
- 1 (16 ounce) package farfalle (bow tie) pasta
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 small zucchini, cut into 1/4-inch slices
- 1 (6 ounce) package baby portobello mushrooms, sliced
- 1 red bell pepper, cut into strips
- 3 cloves garlic, minced
- 1 (15 ounce) can diced tomatoes
- 1 (8 ounce) can tomato sauce
- 1 (6 ounce) can tomato paste
- 1 teaspoon basil
- 1 teaspoon oregano
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ¼ cup grated Parmesan cheese
Cook and stir sausage slices in a skillet over medium heat until cooked through, 5 to 10 minutes. Transfer sausage to a plate using a slotted spoon and set aside.
Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes drain.
Heat oil in the same skillet used for sausage over medium heat cook and stir onion, zucchini, mushrooms, red bell pepper, and garlic in the hot oil until tender, about 10 minutes. Add cooked sausage, diced tomatoes, tomato sauce, tomato paste, basil, oregano, salt, and black pepper to vegetable mixture cook until sauce and sausage are heated through, 5 to 10 minutes.
When you need a versatile, family-friendly meal, look no further than these delicious stir-fry recipes. You can prepare them using a wide range of proteins&mdashthink shrimp, pork, beef, chicken, or turkey&mdashand they generally feature a fantastic assortment of vegetables and fruit (looking at you, pineapple!). One of the things we love about stir-fry is how fast it is to prepare: All of these recipes come together in less than one hour, with some even going from pantry to plate in just 15 minutes. That means that on busy weeknights, you can have a delicious, flavorful dinner for four on the table in no time at all. Save even more prep time by pre-cooking rice&mdashbecause after all, what's a delicious stir-fry recipe without a bed of sticky rice beneath it?
What really makes our collection of stir-fry dishes stand out from other recipes that combine meat and vegetables is the sauce. An umami-rich combination of oyster sauce, soy sauce, brown sugar, rice vinegar, ginger, and garlic is always a classic, but you'll also find our take on a sweet-and-sour glaze made with fruit marmalade and a pared down combination of balsamic vinegar, olive oil, and herbs.
Another great feature of stir-fry recipes is that they use an abundance of fresh vegetables like mushrooms, snap peas, asparagus, green beans, and onions. Take a peek at what's in season at a local farmers' market or grocery store and feel free to experiment with your different produce.
Using a wok or skillet, you can deliver an exciting combination of ingredients for lunch or dinner any day of the week with these 24 stir-fry recipes.
Stir Fry Veggie Pasta
With spring time and new beginnings around the corner, many of us are reminded to prioritize our health. Although my hope is that we all prioritize our health all year round, there’s something about the year being new and starting a new page that rejuvenates our health goals. I am a big proponent of making health goals easy and enjoyable. What better motivation is there than actually enjoying your journey to better health? What we choose to eat is important, but that does not mean it has to be boring. Making health goals enjoyable includes making meals simple, delicious, and of course, HEALTHY!
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That is why I love using Pasta Lensi’s new Lentil & Vegetable Blend Pastas, because it is a legume pasta that is full of flavor. It starts with one simple ingredient, lentils, and blends in veggies and spices for extra flavor. So, when I saw there was a Lentil Pasta with Beet and Ginger, I could not wait to try it with my recipe for garlic-ginger sauce. I just knew it would be a match made in taste-bud heaven, and I was so right! And now, I am excited to share my Stir Fry Veggie Pasta with you.
This simple recipe is divided into three short parts – the pasta, the garlic-ginger sauce and the stir fry vegetables. Once done, they are combined for a delicious, healthy, plant-based dish that you can enjoy for lunch or dinner. I like to make this in batches because it is a great dish for meal prep.
I love stir frys because they’re a great way to top your plate with a variety of nutritious vegetables. I chose some of my favorite vegetables for this stir fry recipe, but they can easily be swapped out for vegetables of your preference. Pasta Lensi Lentil Pasta with Beets and Ginger is also loaded with plant-based goodness! We’ve got veggies on veggies going on here, and I just love it! This Pasta Lensi Lentil Pasta with Beet and Ginger is a good source of protein, iron and potassium. It is also an excellent source of fiber, it is gluten free, vegan, cholesterol-free and very low in sodium. With this bold-flavored legume pasta being simple and nutritious, it pairs perfectly with this sweet and savory garlic-ginger sauce that I hope you try out and enjoy for yourself.
This post is sponsored by Pasta Lensi. Thank you so much for supporting the brands who support Veggie Peggy! All content and opinions are my own.
Easy Stir Fry Noodles Recipe Using Nasoya Pasta Zero
Everyone loves pasta, but all the carbs can pack on the pounds. For those looking for a healthier alternative, Nasoya brings to the market Pasta ZeroNoodles.
These noodles are gluten free, all natural, fat free, vegan, and are made with non-GMO ingredients. They boast only 15 calories and 4 grams of carbs per serving – this saves users about 200 calories versus regular pasta.
Instead of being made out of wheat, Pasta Zero is a Shirataki noodle which is a traditional Japanese noodle made from the Konjac plant root. This unique Konjac flour eliminates the “earthy” odor of traditional Shirataki, while providing a more tender texture similar to wheat pasta.
The Shirataki noodles themselves have little flavor, however they’re great at absorbing the flavors they’re cooked with. Upon opening the package there may be a slight fishy smell due to the Konjac plant root, but it’s completely safe and is a natural smell which goes away when the noodles are rinsed and cooked.
The Shirataki noodles can be used just like regular pasta. Pour on tomato pasta sauce or Alfredo sauce and they’ll taste almost like standard pasta dishes.
I had the opportunity to try Pasta Zero and decided to create my own recipe. Pasta Zero noodles are like a blank canvas…you can build upon them with flavors. For my recipe below, use Pasta Zero as a “base” for any stir fry noodle dish and then add any vegetable or protein. I made a spinach and carrot stir fry, but you can easily substitute these with whatever veggies you have on hand. For proteins, you can even just use leftovers and throw them in.
Pasta Zero comes in an 8 oz. package or two servings. However for the two of us, we felt two packages would work better considering this would be our main meal rather than a side dish. My recipe below uses one package, but you can easily double the ingredients if using two.
Pasta Zero is located in the refrigerated section in the grocery store, usually by the Nasoya tofu. The noodles are moist enough that you don’t need to oil the pan beforehand, though I used sesame oil at the end just to add flavor. The temperature threshold of most sesame oils are on the lower end so they’re not really meant to be used as a cooking oil, but rather as a flavor enhancer after the dish has been cooked.
I also used garlic powder rather than the real thing in order make the recipe easier, though feel free to substitute a clove or two of garlic instead.
Pasta Zero is available in three varieties: Spaghetti, Fettuccine and Angel Hair.
Easy Stir Fry Noodles Using Pasta Zero
1 package Pasta Zero, any kind
½ cup protein, cut into cubes or slices (chicken, pork, tofu, beef)
½ cup to ¾ cup of your vegetable of choice
1 teaspoon garlic powder
½ teaspoon salt
2 tablespoons soy sauce
1 green onion, chopped
1 teaspoon sesame oil
Cook pasta according to package directions. Keep warm.
Meanwhile stack beef steaks cut lengthwise in half and then crosswise into 1-inch wide strips. In large nonstick skillet, heat oil over medium-high heat until hot. Add beef and garlic (half at a time) and stir-fry 1 minute or until outside surface is no longer pink. (Do not overcook.) Season with salt and pepper. Remove from skillet with slotted spoon keep warm.
In same skillet, add mushrooms stir-fry 3 minutes or until tender. Return beef to skillet and add tomatoes and dressing heat through. Spoon beef mixture over hot pasta sprinkle with cheese and parsley.
2. Sesame spring onions and noodles or pasta
Spring onion and sesame noodles. Photograph: Rachel Kelly Photograph: Rachel Kelly
At the cusp between winter and spring, I can't get enough of cheerful spring onions. This uncooked sauce can be put together in less time than it takes to boil and drain the noodles – about five minutes. It also hits all of my thrifty/frugal buttons!
There was a little of last Sunday's roast chicken left to top the noodles – it is perfect with roast chicken or pork, although I love adding a few Thai fish cakes or perhaps some marinated tofu. But what also makes it a bit of a winner is that it just sings with deep savoury flavours. Maximum taste for minimum effort. Perfect.
3 tbsp vegetable oil (use a neutral one)
2 tsp toasted sesame oil
2 tsp dark soy sauce or ketjap manis
1 tsp light soy sauce
a splash of mirin (or rice or sherry vinegar)
a splash of fish sauce, (optional)
a pinch of sugar
1 bunch of spring onions, chopped on the diagonal (include white and green parts)
1 tbsp fresh ginger, very finely chopped
2 garlic cloves, very finely chopped
hoisin sauce (optional)
noodles or spaghetti (or other thin pasta)
Whisk together the oils, soy sauces, vinegar, fish sauce and sugar. Pour over the remaining ingredients and stir to combine.
Check the seasoning as you may need to add salt, despite the fact that soy sauce is quite salty.
Leave the sauce for about 20 minutes, so that all the flavours get to know each other. You can use immediately, although it's better left to infuse.
For even more flavour, gently warm up the oils until they are hot but not smoking. Pour over the remaining ingredients to wilt the spring onions. Then stir in the soy sauce, vinegar, fish sauce and sugar. Set aside.
Cook the noodles according to the packet instructions. Drain. Or use yesterday's leftover pasta. Cold spaghetti is perfectly acceptable, but refresh it first with boiling water, then drain.
Toss the noodles and add a dollop of hoisin sauce. Top with leftover roast meat.
As the stir-fry nears completion, it will look a bit glossy and disorderly. Scrape down the sides if you are using a pot, or bits of cabbage will dry out.
Given room to shine, this dish is lovely.
Stir Fry Vermicelli Pasta Recipe
Vermicelli or Angel hair these thin variety of Italian pasta are quite similar to Chinese egg noodles but firmer and not easy to break and best of all it won't get mushy even if not consume right away. Another health reason I like this pasta is that it does not have alkaline water (sodium carbonate) which commonly use in Asian noodles especially yellow noodles. Read more This pasta is great for stir fry and bring as party/picnic meals as it won't get mushy after long hour of storage. See less
Schedule your weekly meals and get auto-generated shopping lists.
- 500 gm Vermicelli Pasta or Angel Hair (cook per instruction on the packet)
- 4 tablespoons cooking oil
- 3 gloves garlic – finely chopped
- 3 tablespoons of light soya sauce
- 1 tablespoon of oyster sauce
- 2 tablespoons of dark soya sauce
- 1 teaspoon of sugar
- ¼ teaspoon of chicken stock
- 150 ml water/chicken broth
- Optional (Subject to variation)
- 75 grams bean sprouts
- Salami/Bacon/Ham/Sausages cut into fine strips (I have Salami leftover so I use that, but I find the taste a bit too strong)
- Fish balls/ fish cakes/Crabsticks
- Carrots/Spring onions/Cabbage
- 4 eggs – beaten and pan fry to make 4 omelets, roll and cut into strips
- 1 bunch of fresh coriander leaves
- 500 gm vermicellipasta or Angel Hair (cook per instruction on the packet) shopping list
- 4 tablespoons cooking oilshopping list
- 3 gloves garlic – finely chopped shopping list
- 3 tablespoons of light soya sauceshopping list
- 1 tablespoon of oyster sauceshopping list
- 2 tablespoons of dark soya sauceshopping list
- 1 teaspoon of sugarshopping list
- ¼ teaspoon of chicken stockshopping list
- 150 ml water/chicken brothshopping list
- Optional (Subject to variation) shopping list
- 75 grams bean sproutsshopping list /bacon/ham/sausages cut into fine strips (I have salami leftover so I use that, but I find the taste a bit too strong) shopping list balls/ fishcakes/Crabsticks shopping list /spring onions/cabbageshopping list
- Garnishing shopping list
- 4 eggs – beaten and pan fry to make 4 omelets, roll and cut into strips shopping list
- 1 bunch of fresh coriander leavesshopping list
How to make it
- Step 1
- Heat 1 tbsp of oil in a wok, add in a portion of garlic and sauté until fragrant, mixed in meats stir fry for a while and add in bean sprout/veggie stir well and dish and set aside. See Photo
- Step 2
- If only bean sprout don't stir fry too long. If you wish to eat crunchy bean sprouts, you can also separately blanch bean sprouts instead of add in to stir fry.)
- Step 3
- Heat balance of oil in work, add in all garlic, seafood and stir fry.
- Step 4
- Pour in gravy sauce, add in pasta and stir well, let it simmer for a while then add in the cooked meat and bean sprouts mixed well. See Photo
- Step 5
- Garnish with omelet strips and coriander leaves. See Photo
- Step 6
- Best serve hot with chili sauce See Photo
- 1 9 ounce package refrigerated cheese-filled tortellini
- 1 16 ounce package fresh cut or frozen stir-fry vegetables (such as broccoli, pea pods, carrots, and celery)
- 1 tablespoon cooking oil
- ¾ cup peanut stir-fry sauce
- ¼ cup chopped dry-roasted cashews
Cook tortellini according to package directions. Drain and set aside.
In wok or large skillet stir-fry vegetables in hot oil over medium-high heat for 3 to 5 minutes (7 to 8 minutes for frozen vegetables) or until crisp-tender. Add pasta and stir-fry sauce toss gently to coat. Heat through. Sprinkle with cashews serve immediately. Makes 4 servings.