Pasta stir-fry
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Pasta stir-fry
  Pasta    Stir Fry  
Last updated 6/12/2012 12:48:39 AM. Recipe ID 9789. Report a problem with this recipe.
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      Title: Pasta stir-fry
 Categories: Pasta, Stir-fry, Meatless
      Yield: 4 Servings
      1 lb Penne or Mostaccioli
           - or Radiatore, uncooked
      2 ts Cornstarch
      3 tb Low-sodium soy sauce
      3 tb Rice wine vinegar
           - or white wine vinegar
      1    Bouillon cube
           -(chicken or vegetable)
      1 c  Hot water
      2    Carrots; scraped and cut
           - into 1/4-inch rounds
      2 ts Vegetable oil
      3    Garlic cloves; minced
      8 oz Snow peas, stems removed
    1/4 ts Hot red pepper flakes
           Freshly ground black pepper
           -to taste
  Cook pasta according to package directions. While pasta is cooking,
  in a small bowl, stir together the cornstarch, soy sauce, vinegar,
  bouillon cube and hot water. Set aside.
  In a large skillet or wok, warm the vegetable oil over medium-high
  heat. Add carrots, garlic and snow peas and stir-fry until vegetables
  are tender. Lower heat to medium-low and stir in the hot red pepper
  flakes and soy sauce mixture.
  When pasta is done, drain well. Add pasta to stir-fry mixture. Bring
  to a boil. Lower heat, cover and cook until pasta is heated through.
  Season to taste with freshly ground black pepper. Serve immediately.
  Each serving provides: 713 Calories; 24.1 g Protein; 139 g
  Carbohydrates; 5.7 g Fat; 195 mg Cholesterol; 826 mg Sodium. Calories
  from Fat: 7%

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Recipe ID 9789 (Apr 03, 2005)

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