Linguine Stir-Fry With Green Beans and Garlic

Recipe by ~SarahBeth~

From The National Pasta Association. This is one I have yet to try -- but it sounds right up my alley!

Top Review by Rita~

Made for Vggie tag so I used veggie broth and replace the chicken with tofu. I added minced ginger placed with the teriyaki sauce, added scallion, minced ginger and garlic. Pressed the tofu between paper towels to release the excess water. Sliced then marinaded in the sauce. Sprinkled with sesame seeds and fried on all sides. Tossed with sprouted grain pasta. Thanks for the healthy eats.

Ingredients Nutrition


  1. Prepare pasta according to package directions; drain.
  2. In a large non-stick wok or skillet, warm 1 teaspoon of the vegetable oil over high heat.
  3. Add the chicken and stir-fry until firm and opaque, about 4 minutes.
  4. Remove the chicken and set it aside.
  5. Add the second teaspoon of oil to the pan.
  6. Add green beans, reduce heat to medium, cover and cook for 7 minutes.
  7. Uncover, add red pepper, stir well and cook an additional 5 minutes.
  8. Add the garlic and stir-fry for 30 seconds.
  9. Stir in the teriyaki sauce and the chicken broth. Heat to a simmer and then toss with the chicken and pasta.
  10. Serve immediately.

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