Asian-Syle Spaghetti With Sweet Chili Lime Sauce

Total Time
Prep 7 mins
Cook 10 mins

I adapted this reciped which was originally a single-serving , lunch dish, into a tasty and healthy family dinner. Feel free to add any types of vegetables and protein to this great dish!

Ingredients Nutrition

  • 6 ounces whole wheat spaghetti
  • 6 cups bok choy (can substitute with shredded cabbage)
  • 1 (8 ounce) bag frozen asian-style vegetables (I used Birdseye Asian Steamed Vegetables)
  • 13 cup sweet chili sauce
  • 2 tablespoons lime juice
  • 1 12 teaspoons ground ginger
  • 1 12 teaspoons garlic, minced


  1. Cook spaghetti.
  2. While spaghetti is cooking, microwave frozen vegetables in order to defrost (about 3 minutes).
  3. Drain spaghetti.
  4. Combine all ingredients in the pot with the cooked spaghetti
  5. Serve warm and enjoy!


Most Helpful

Since my last review I have made this recipe a few more times and I think I've perfected it (to my liking of course). I doubled the sauce mixture and don't use the bok choy on personal preference. The combo of the garlic/ginger/chilli/lime is truly refreshing and a great take on the flavours of Asia. Added to my recipe book!

La Rochelle, NZ July 11, 2011

This was sooo easy! I didn't have any w.w. spaghetti on hand so subbed linguini. I used fresh ground ginger root (I hope that that's the ground ginger you had in mind to use) and threw in both sliced green onions and some marinated baked tofu I had on hand. I also sprinkled on some mixed black and toasted white sesame seeds. Other than that, I used your suggested ingredients. This is a dish that my youngest daughter can throw together on her own for her night fixing dinner, so thanks for this one, SpringShoot!

Chef Edlear January 08, 2009

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