Stir-Fried Penne with Vegetables and Sesame
Al dente penne tossed with crisp-tender broccoli, sugar snap peas, carrots, and mushrooms in a savory sauce of soy, sesame, and chili garlic. Quick weeknight dish combining pasta with Asian-inspired aromatics and a light sesame finish.
Ingredients
- 4 oz penne pasta, cooked al dente
- 1 C broccoli florets, chopped
- 1 C sugar snap peas, sliced widthwise
- ½ C shredded carrots
- 1 tbsp soy sauce
- ½ tsp sesame oil
- ½ tbsp oyster sauce
- ¼ tsp ground ginger
- ½ tsp siracha hot sauce
- 1 tsp chili garlic sauce
- 2 tbsp red onion, chopped
- 1 clove garlic, minced
- ½ tsp sesame seed
- 4 white mushroom caps, sliced
- ⅓ C bean sprouts
- 2 tbsp peanut oil
Instructions
- 1
Saute onion, carrot, mushroom, broccoli, snap peas, and garlic in peanut oil over medium heat until tender.
- 2
Add soy sauce, sesame oil, oyster sauce, ground ginger, siracha, and chili garlic sauce, mix well.
- 3
Stir in bean sprouts.
- 4
Add cooked pasta to vegetable mixture and mix well.
- 5
Stir in sesame seeds.
Good to Know
Refrigerate in airtight container up to 3 days. Reheat gently in skillet with splash of water.
Prep vegetables and mince garlic up to 1 day ahead. Cook pasta just before stir-frying.
Serve immediately while warm.
Common Mistakes
Do not overcook vegetables to avoid mushy, watery stir-fry.
Add pasta last to avoid breaking noodles during mixing.