Photo: Hector Sanchez Styling: Lindsey Lower
This 35-minute Asian recipe is so versatile. Simply, add your favorite fresh vegetables or more spices to customize the flavors to your liking.
Serves 4 (serving size: 1 1/4 cups)
1. Cook pasta according to package directions, omitting salt and fat, and removing from heat 2 minutes earlier than recommended for al dente texture. Drain.
2. Combine chicken stock, soy sauce, cornstarch, sesame oil, sugar, and black pepper, stirring well.
3. Heat a large skillet or wok over high heat. Add canola oil to pan; swirl to coat. Add broccoli, carrot, and red bell pepper; sauté 5 minutes or until vegetables soften. Add 1/4 cup stock mixture; sauté 2 minutes. Add shrimp, garlic, ginger, and 1/4 cup stock mixture; sauté 3 minutes or until shrimp are almost done. Add pasta and remaining stock mixture. Cook over medium heat 1 minute, stirring constantly. Remove from heat; stir in vinegar.