This easy homemade version of a classic Chinese takeout dish tastes much better than the takeout version, and it's healthier too. You may choose to adjust the spice level by using more or less crushed red pepper flakes or none at all. Also, other vegetables may be substituted per your preference. I hope others enjoy this recipe as much as my family does! (Please note this recipe is not authentic Chinese and never claimed to be.)
- 1⁄4 cup vegetable broth
- 1⁄4 cup soy sauce
- 1 teaspoon rice wine vinegar
- 2 teaspoons sesame oil
- 1⁄2 teaspoon onion powder
- 1⁄2 teaspoon garlic powder
- 1⁄4 teaspoon crushed red pepper flakes, dried (optional or increase the amount for a spicier kick)
- 1 teaspoon honey
- 2 tablespoons olive oil
- 6 medium carrots, peeled and julienned (or use pre-washed & cut small carrot sticks)
- 1 lb snow peas, trimmed (or use pre-washed)
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1⁄2 lb spaghetti, whole wheat (cooked per package instructions)
- In a small bowl, whisk together chicken broth, soy sauce, vinegar, sesame oil, red pepper flakes (optional) and honey. Set aside.
- Fill a 5-quart pot 2/3 full of water, salt if desired and bring to a rolling boil. Cook pasta according to package directions until al dente.
- Drizzle olive oil into a large skillet, and bring to medium-high heat. Once the oil is glistening and fragrant, add snow peas and carrots. Season with salt and pepper. Cook, stirring occasionally, for 8-10 minutes or until crisp-tender. Remove from heat and cover.
- Once pasta is cooked, drain as much water as possible from the noodles. Add the noodles to the veggies in the skillet, pour sauce over all and combine thoroughly. Cover and cook on low heat for another 2-3 minutes in order to allow the noodles and veggies to absorb as much flavor from the sauce as possible.
- Serve and enjoy!