Monday, 8 December 2008

Whole Wheat Noodles with Stir-Fried Vegetables

Another one of my quick and easy pasta dishes for when I don't want to cook, and quick and easy hello to a Presto Pasta Night. Haven't had one of those in a while.

2 servings
20 minutes - 20 minutes prep time

Whole Wheat Noodles with Stir-Fried Vegetables
250 grams (1/2 pound) whole wheat noodles or spaghetti
1 medium-small onion
2 stalks of celery
1 medium carrot
12 to 16 button mushrooms
2 cups finely chopped savoy cabbage
2 cups bean sprouts
2 tablespoons vegetable oil

1 to 2 teaspoons Worcestershire sauce
2 tablespoons tamari or soy sauce
2 tablespoons balsamic vinegar
2 tablespoons water

Put a pot of salted water on to boil. Cook the pasta until al dente, according to directions.

Meanwhile, prepare the vegetables. Peel and cut the onion into slivers. Slice the celery thinly, and peel and cut the carrot into slivers. Clean and slice the mushrooms, and chop the cabbage. Rinse the bean sprouts.

About 6 minutes before the pasta is done, add the carrots to the boiling water with the pasta. Heat the oil in a large skillet and add the onion and celery. Sauté for two or three minutes, then add the mushrooms. Continue sautéing for another minute. Add the cabbage, and immediately add all the liquid ingredients. Continue cooking and stirring for another 2 or 3 minutes, until the cabbage is tender and the liquid mostly absorbed or evaporated.

Add the bean sprouts to the pan and mix them in. Drain the pasta, then toss it with the vegetable mixture.

3 comments:

FoodieTots said...

Great combination of vegetables - sounds like a hearty, healthy dinner! Thanks for submitting to Presto Pasta Nights.

Ruth Daniels said...

Perfect wintery pasta. Thanks for sharing with Presto Pasta Nights.

Mary said...

Looks and sounds great to me. I love whole wheat noodles.