Rating: 3.5 stars
4 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

This 35-minute Asian recipe is so versatile. Simply, add your favorite fresh vegetables or more spices to customize the flavors to your liking.

Recipe by Cooking Light May 2016


Credit: Hector Sanchez Styling: Lindsey Lower

Recipe Summary

35 mins
35 mins
Serves 4 (serving size: 1 1/4 cups)


Ingredient Checklist


Instructions Checklist
  • Cook pasta according to package directions, omitting salt and fat, and removing from heat 2 minutes earlier than recommended for al dente texture. Drain.

  • Combine chicken stock, soy sauce, cornstarch, sesame oil, sugar, and black pepper, stirring well.

  • 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.

Nutrition Facts

373 calories; fat 6.9g; saturated fat 0.5g; mono fat 2g; poly fat 1.4g; protein 30g; carbohydrates 48g; fiber 6g; cholesterol 143mg; iron 1mg; sodium 625mg; calcium 102mg; sugars 5g; added sugar 3g.