Healthy Asian Stirfry

Hi friends,

I was in the mood for some Chinese food this time,but being vegetarian,i was really scared to eat out with all the Oyster/fish sauce they use,and good luck trying to customize it yourway..I always have some whole wheat spaghetti in my pantry but not this time,instead i saw this really interesting Brown rice noodles just like spaghetti in the health food store and thought i could try it out with that..Also the purple cabbage i used in here really add that Chinese flavor without those sauces.It just takes the time to boil the pasta Al dente to get this dish from the stove to the platter , So here is what you would need..




Level: Easy

Preparation time : 10 mins

Yield : 2 People



Ingredients :

1/2 lb Brown rice pasta noodles
1/2 cup shredded purple cabbage
1/2 cup shredded carrots
1/2 tsp chopped garlic
1/2 tsp chopped ginger
1 tsp less sodium soy sauce
1/2 - 3/4 tsp Siracha hot sauce
1 tsp tomato ketchup
pinch of sugar (yeah sugar)/ 1/2 tsp brown sugar
olive oil
handful of chopped green onions
salt & pepper






Method:

Cook the pasta as per instructions in the pack,or even a little shy of Al-dente.Heat oil in the pan/wok,saute ginger,garlic, purple cabbage carrots. Add salt,pepper,hot sauce,tomato sauce, soy sauce and cook till the veggies are fork tender ( try adding soysauce before the salt and adjust the salt as per taste). Add the brown sugar and Pasta and combine everything well. Garnish with green onions before serving..Delicious !!!