Photo: Hector Sanchez Styling: Lindsey Lower 
Hands-on Time
35 Mins
Total Time
35 Mins
Yield
Serves 4 (serving size: 1 1/4 cups)

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

How to Make It

Step 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.

Step 2

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

Step 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.

Ratings & Reviews

Stir Fry Staple

Mleigh
January 06, 2017
I love this good, basic recipe for using up leftover cooked veggies or steamed frozen mediterranean veggies for a quick, easy weeknight meal. I do think it needs just a bit more soy and ginger, and the sauce was too thin; I will just add a little more cornstarch. I would also like to try fresh veggies and maybe pork tenderloin or lean steak!

kids loved it!

LauriCitro
July 13, 2016
Great simple easy dinner. My kids couldn't get enough. Next time I'll add more soy sauce.

Somewhat devoid of flavor

Amy9876
June 06, 2016
I had high hopes for this but it just wasn't as flavorful as I had hoped it would be.  All that came through was the 1/2 tsp of pepper! Edible, but I won't be filing this in the "make again" file.