Asian-Syle Spaghetti With Sweet Chili Lime Sauce

READY IN: 17mins
Recipe by SpringShoot

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!

Top Review by La Rochelle, NZ

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!

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

Directions

  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!

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