Spicy Asian Veggie Pasta


This dish can be served hot, at room temperature, or chilled, and as a meal or as a side dish.

(Serves 8)

8 oz. angel hair rice pasta

1/4 c. gluten-free tamari

2 T rice wine vinegar

2 T lemon juice

2 cloves minced garlic

2 t sesame oil

1/4 t red pepper flakes (more if you like it hot)

1 t peanut oil

1 c. chopped red, yellow or green pepper

1 c. sliced sweet onion

1 c. broccoli florets

1 c. shiitake mushrooms, sliced

1 c. grape tomatoes

Cook pasta according to package directions. Make sauce by combining tamari, rice wine vinegar, lemon juice, garlic, sesame oil, and red pepper flakes together in a small bowl. While pasta is cooking, heat peanut oil in a wok or large frying pan. Stir-fry peppers and onions. Add broccoli and mushrooms when onion and peppers begin to soften. Cook until soft. Stir in tomatoes and sauce. Heat through. Add noodles and mix well.

To make this recipe gluten-free, use only spices or condiments that are gluten-free. Read food labels carefully, and contact the company if you have any questions.

Amount Per Serving: Calories 145, Total Fat 2 g, Sodium 515 mg, Total Carbohydrates 28 g, Fiber 1 g, Protein 4 g

  3 comments for “Spicy Asian Veggie Pasta

  1. April 3, 2019 at 1:33 pm

    For how long should we cook the broccoli & mushrooms before stirring in the tomatoes and sauce?

    And for how long should we cook the meal once the tomatoes and sauce are added?

    I’m not exactly gifted in the kitchen, so any tips or insight will be *most* appreciated.


    – Richard

    • UMass Memorial
      April 3, 2019 at 2:15 pm

      We added a few more details to answer your questions. Happy cooking!

      • April 5, 2019 at 9:22 am

        I love you. 😉

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