nutritional information

Per 2-cup serving:

  • Calories: 330
  • Protein: 13 g
  • Total Fat: 9 g
  • Saturated Fat: 1 g
  • Carbohydrates: 55 g
  • Cholesterol: 0 mg
  • Sodium: 205 mg
  • Fiber: 10 g
  • Sugar: 7 g
Vegan

Spicy Asian Stir-Fry with Whole-Wheat Linguine

Spicy Asian Stir-Fry with Whole-Wheat Linguine

Serves 4

30 minutes or fewer

This recipe is a good way to make the switch from white pasta to whole-grain varieties that offer more fiber and protein. The dish also tastes great as a cold noodle salad.
  • 1 Tbs. peanut oil
  • 8 oz. whole-wheat linguine noodles
  • 1 small onion, thinly sliced (1 cup)
  • 2 cloves garlic, minced (2 tsp.)
  • 1 small head bok choy, chopped into 2-inch pieces (1½ cups)
  • 1½ cups broccoli florets
  • ⅓ cup snow peas, halved
  • ½ red bell pepper, thinly sliced (½ cup)
  • 2 Tbs. hoisin sauce
  • 1 Tbs. garlic-chile sauce
  • ¼ cup chopped peanuts

1. Cook pasta according to package directions. Drain, reserving 1 cup cooking water, and set pasta aside.

2. Meanwhile, heat oil in large skillet or wok over medium heat. Add onion and garlic, and sauté 5 to 7 minutes, or until onion is golden.

3. Add bok choy, broccoli, snow peas, and bell pepper. Stir-fry 5 minutes. Add 1/2 cup water, cover, and simmer 5 minutes. Stir in hoisin and garlic-chili sauces. Stir in noodles, adding 1/2 cup reserved cooking water. Add more water if mixture seems too dry. Garnish each serving with 1 Tbs. chopped peanuts. 

March 2009

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comments

Love this

Mary - 2013-07-22 14:58:46

This is a keeper. Quick, easy and delicious!! I think I will follow the advice of others next time and use more veggies!! SO YUMMY!!

Rebecca MacIvor - 2012-05-17 23:31:31

I didn't care for this dish. I should have made it with a bag of frozen stir fry veggies. Didn't think it was colorful enough with just red pepper. Will not be making this again.

Ann - 2010-04-14 18:14:21

Great recipe - quick, easy AND delicious. I think the changes listed above sound like they would be good tweaks on what's a really strong start.

Natasha - 2010-02-07 16:10:24

I've made this a few times now and I really enjoy this recipe. It's very easy to make and quick too.

Jill Plotke - 2009-07-01 22:18:38

This was delicious. My husband and I ate almost all of it in one sitting!

Marie - 2009-06-17 13:35:30

This was a yummy cold noodle salad for lunch today. I did make a few changes: I used toasted sesame oil, almost doubled the hoisin and added two Tbs reduced-sodium tamari. It only made three 2-cup servings for me, not four as the magazine indicated. I would make this again but use more veggies next time.

Beth - 2009-04-20 15:45:22

This was delicous. Even my husband loved it. I added more veggies. I also used chili oel instead of peanut oel. Still came out delious!

Belinda - 2011-10-20 07:46:08

I have made this dish many times adding more veggies and even chicken for my carnivore friends. It is always a hit. The peanuts add a lot of flavor, so don't skip them. I always make a double recipe so we have leftovers.

Lynn - 2012-01-28 09:59:55