It’s no secret that I’m a HUGE fan of easy-to-make, all-in-one-pot meals! My Spicy Asian-Inspired Veggie Pasta Toss was, hands down, one of THE MOST TASTY “almost one-pot” meals that I’ve ever made! I say “almost one pot” since a pot is used to boil the pasta, a microwave-safe bowl is used to cook the eggs, and a Dutch oven (or large pot) is used to sauté the veggies and ultimately combine all of the ingredients prior to serving.
I purchased my first-ever kitchen mandolin slicer a couple of weeks ago and was anxious to use it. I decided that it would work great for slicing the zucchini, and the crinkle-cut setting makes such pretty cuts! (I can’t believe I’d cooked for so many years without a mandolin…what a timesaver! And thank goodness for the food holder/safety guard, or it could be an extremely hazardous kitchen gadget!)
I purchased my first-ever kitchen mandolin slicer a couple of weeks ago and was anxious to use it. I decided that it would work great for slicing the zucchini, and the crinkle-cut setting makes such pretty cuts! (I can’t believe I’d cooked for so many years without a mandolin…what a timesaver! And thank goodness for the food holder/safety guard, or it could be an extremely hazardous kitchen gadget!)
It may seem like an abnormally large amount of vegetables in the pot once you begin cooking, but these will cook down quite a bit. I like to pay extra attention to the veggies while they’re sautéing, being sure not to overcook them (my preferred texture of sautéd veggies is tender-crisp… no mushy veggies!). You could also substitute/add other veggies of your choice (yellow squash, sliced baby bok choy, broccoli florets, sugar snap peas, or shelled pod edamame beans…so many options!). Hubby suggested that I add some chicken, so I tossed in about 1 1/2 cups of rotisserie chicken when the veggies were almost done cooking. The chicken was an "okay" addition, but it kind of got lost in the medley of veggies. So, in my humble opinion, I wouldn't necessarily bother with adding any chicken to this amazing dish at all. :)
The sauce for this pasta is so yummy! If you are a fan of spicy food, the Sriracha provides the PERFECT level of tangy heat! If you’re not into super spicy, you can cut back on the amount of Sriracha. I would recommend not completely omitting it, however… because it definitely adds to the flavorful dimension of the sauce!
When all of the ingredients are combined together, my Spicy Asian-Inspired Veggie Pasta Toss is beautiful and smells amazing! The chopped peanuts add great flavor and such a nice variation of texture! I really love this dish, and hubby gave it a whole-hearted “two thumbs up”!!
Because this makes a large amount of food and it was only hubby and me for dinner, I had some leftovers, and I was hopeful they would reheat okay. Sometimes pasta dishes don’t fare very well when reheating…they can get “gummy” because the pasta continues to absorb all of the sauce. I decided to reheat the leftovers the next day in a large skillet, and I made up a new partial batch of the sauce to stir in. Wow…it was perfect…every bit as good as the first night’s meal! Hope you enjoy!
When all of the ingredients are combined together, my Spicy Asian-Inspired Veggie Pasta Toss is beautiful and smells amazing! The chopped peanuts add great flavor and such a nice variation of texture! I really love this dish, and hubby gave it a whole-hearted “two thumbs up”!!
Because this makes a large amount of food and it was only hubby and me for dinner, I had some leftovers, and I was hopeful they would reheat okay. Sometimes pasta dishes don’t fare very well when reheating…they can get “gummy” because the pasta continues to absorb all of the sauce. I decided to reheat the leftovers the next day in a large skillet, and I made up a new partial batch of the sauce to stir in. Wow…it was perfect…every bit as good as the first night’s meal! Hope you enjoy!
Spicy Asian-Inspired Veggie Pasta Toss
16 ounces linguine
2 tablespoons extra-virgin olive oil
1/2 medium onion, julienned
1 large carrot, bias/diagonal cut
2 medium zucchini, unpeeled and cut into slices (with each slice cut into quarters)
12 ounces fresh mushrooms, sliced
3 to 4 cloves garlic, minced
1/2 teaspoon ground black pepper
1 1/2 cups rotisserie chicken (optional)
2 tablespoons brown sugar
1/3 cup low-sodium soy sauce
1/2 cup chicken stock (plus extra)
1/2 cup stir-fry sauce
2 tablespoons Sriracha (add less if you don’t like spicy)
1 tablespoon ginger paste
2/3 cup egg substitute (I use Eggbeaters; or use 2 eggs)
1/2 teaspoon crushed red pepper flakes
4 green onions, chopped (green and white parts)
1/4 cup fresh cilantro, chopped (plus more for accompaniment)
1/4 cup peanuts, chopped (plus more for accompaniment)
Cook linguine according to package directions. When pasta is al dente, drain and set aside.
While the pasta is cooking, heat a large Dutch oven (or large pot) to medium-high heat and add olive oil. Add onions and carrots; sauté and stir frequently for about 5-7 minutes. Then add zucchini, mushrooms, and garlic; sprinkle with black pepper. Add a few splashes of chicken stock to the vegetable mixture and continue to sauté over medium-high heat for 5-6 minutes, stirring occasionally. When veggies are nearly done, mix in the chicken and reduce heat to medium.
To make the spicy sauce, in a small bowl, combine brown sugar, soy sauce, 1/2 cup chicken stock, stir-fry sauce, Sriracha, and ginger paste. Mix well and set aside.
In a small microwave-safe bowl, add egg substitute and red pepper flakes. Microwave for about 2 minutes (stirring halfway through), until eggs are cooked through. Fluff with a fork and set aside.
Turn heat to low, and add the cooked pasta and eggs to the pot. Then add the sauce mixture and use tongs to coat the pasta and veggies. Remove from heat; and toss in the green onions, cilantro, and peanuts.
Serve with additional peanuts and cilantro for accompaniment. (Serves about 6.)
Adapted from Tip Hero’s Spicy One Pot Noodles.
16 ounces linguine
2 tablespoons extra-virgin olive oil
1/2 medium onion, julienned
1 large carrot, bias/diagonal cut
2 medium zucchini, unpeeled and cut into slices (with each slice cut into quarters)
12 ounces fresh mushrooms, sliced
3 to 4 cloves garlic, minced
1/2 teaspoon ground black pepper
1 1/2 cups rotisserie chicken (optional)
2 tablespoons brown sugar
1/3 cup low-sodium soy sauce
1/2 cup chicken stock (plus extra)
1/2 cup stir-fry sauce
2 tablespoons Sriracha (add less if you don’t like spicy)
1 tablespoon ginger paste
2/3 cup egg substitute (I use Eggbeaters; or use 2 eggs)
1/2 teaspoon crushed red pepper flakes
4 green onions, chopped (green and white parts)
1/4 cup fresh cilantro, chopped (plus more for accompaniment)
1/4 cup peanuts, chopped (plus more for accompaniment)
Cook linguine according to package directions. When pasta is al dente, drain and set aside.
While the pasta is cooking, heat a large Dutch oven (or large pot) to medium-high heat and add olive oil. Add onions and carrots; sauté and stir frequently for about 5-7 minutes. Then add zucchini, mushrooms, and garlic; sprinkle with black pepper. Add a few splashes of chicken stock to the vegetable mixture and continue to sauté over medium-high heat for 5-6 minutes, stirring occasionally. When veggies are nearly done, mix in the chicken and reduce heat to medium.
To make the spicy sauce, in a small bowl, combine brown sugar, soy sauce, 1/2 cup chicken stock, stir-fry sauce, Sriracha, and ginger paste. Mix well and set aside.
In a small microwave-safe bowl, add egg substitute and red pepper flakes. Microwave for about 2 minutes (stirring halfway through), until eggs are cooked through. Fluff with a fork and set aside.
Turn heat to low, and add the cooked pasta and eggs to the pot. Then add the sauce mixture and use tongs to coat the pasta and veggies. Remove from heat; and toss in the green onions, cilantro, and peanuts.
Serve with additional peanuts and cilantro for accompaniment. (Serves about 6.)
Adapted from Tip Hero’s Spicy One Pot Noodles.
