Vegetable Stir-Fry with Wholemeal Pasta

    45 minutes

    There's really nothing better then fresh sauteed vegetables. Red capsicum, carrots, broccoli and fresh mushrooms, stir fried and served with wholemeal pasta.

    20 people made this

    Serves: 8 

    • 500g wholemeal pasta spirals
    • 2 tablespoons dark sesame oil
    • 1/4 cup soy sauce
    • 1/4 cup balsamic vinegar
    • 2 tablespoons white sugar
    • 1/4 cup dark sesame oil
    • 3 cups diced broccoli
    • 1 cup diced carrots
    • 1 cup diced red capsicum
    • 2 cups diced fresh shiitake mushrooms
    • 1 cup shelled edamame (green soybeans)
    • 3/4 cup chopped unsalted cashew nuts

    Preparation:30min  ›  Cook:15min  ›  Ready in:45min 

    1. Bring a large saucepan of lightly salted water to a boil. Cook the pasta 10 to 12 minutes, until al dente then drain.
    2. In a small bowl, mix the 2 tablespoons sesame oil, soy sauce, vinegar and sugar.
    3. Heat the 1/4 cup sesame oil in a frypan over medium heat. Stir in the broccoli, carrots, red capsicum, mushrooms, shelled edamame and cashews. Mix in the sesame oil sauce. Cover frying pan then cook 5 minutes, or until vegetables are tender but crisp. Serve over the cooked pasta.

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    Reviews in English (13)


    Wonderful! I too changed the sugar to Agave (equal amount). I used cornstarch to thicken the liquid at the end to make more of a sauce as it was very runny. I might try rice next time instead of Pasta for a change. My family absolutely loved it!  -  28 Mar 2007  (Review from Allrecipes USA and Canada)


    I made this the other night and thought it was good, but agreed with another reviewer that found the vinegar flavor a little strong. I added tofu and omitted the edamame and it was tasty and filling. I also used one package of udon noodles (8.8 oz.) and it was plenty of noodles for two people. Also, if you haven't used sesame oil before, be really careful - it gets hot very quickly and can spatter everywhere if you don't add the veggies fast enough.  -  03 Mar 2009  (Review from Allrecipes USA and Canada)


    This was delicious. I love the combination of edamame and cashews--so rich and filling (which is why I made it without the pasta). I wouldn't have thought to add balsamic vinegar to an Asian-inspired stir-fry, but it works in this dish. I used agave nectar instead of sugar, omitted the carrots because I don't like them cooked, used baby bellas instead of shiitakes (not a fan of the texture), and added a few bean sprouts at the end. This is a definite keeper!  -  05 Jan 2007  (Review from Allrecipes USA and Canada)