Ingredients
Scale
- 8 oz spaghetti or your choice of pasta
- 2 tablespoons sesame oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup for a vegan option
- 1 cup bell peppers, sliced thinly
- 1 cup snap peas, trimmed
- 1/4 cup green onions, chopped
- 1 tablespoon sesame seeds, toasted
- Red pepper flakes to taste
Feel free to substitute the vegetables with what you have on hand. Broccoli, carrots, or mushrooms work wonderfully as well. The key is to use fresh, vibrant ingredients that add both flavor and nutrition.
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- Heat the sesame oil in a large skillet over medium heat. Add the garlic and ginger, sautéing until fragrant, about 1-2 minutes.
- Add the bell peppers and snap peas to the skillet, stirring occasionally, until they are tender-crisp, roughly 5 minutes.
- In a small bowl, whisk together the soy sauce, rice vinegar, and honey. Pour this sauce into the skillet, stirring to coat the vegetables evenly.
- Add the cooked pasta to the skillet, tossing everything together until well combined and heated through, about 3 minutes.
- Garnish with green onions, sesame seeds, and a pinch of red pepper flakes before serving.
As Mama Lou used to say, the key to a great dish is tasting as you go. Adjust the seasoning to your preference, making sure each bite is a perfect balance of flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
