Pasta Stir-Fry Recipe - by egourmetstore

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Pasta Stir-Fry

Contributed by :Admin
Recipe Rating   :Unrated
Prep Time         :Not Specified
Cals/Serving    :500

Ingrediants

1 pound Penne, Mostaccioli, or Radiatore -- uncooked
2 teaspoons cornstarch
3 tablespoons low-sodium soy sauce
3 tablespoons rice wine vinegar
OR
3 tablespoons white wine vinegar
1 chicken bouillon cube
OR
1 vegetable bouillon cube
1 cup hot water
2 carrots -- scraped and cut into 1/4-inch rounds
2 teaspoons vegetable oil
3 cloves garlic -- minced
8 ounces snow peas -- stems removed
1/4 teaspoon hot red pepper flakes
Freshly ground black pepper -- to taste

Preparation

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.