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Spicy Asian veggie pasta

February 11, 2014 Recipes

Number of servings: 8


8 ounces of angel hair rice pasta
¼ cup gluten-free tamari
2 tablespoons of rice wine vinegar
2 tablespoons of lemon juice
2 cloves of minced garlic
2 teaspoons of sesame oil
¼ teaspoon of red pepper flakes
1 teaspoon of peanut oil
1 cup of chopped red, yellow or green peppers
1 cup sliced sweet onion
1 cup broccoli florets
1 cup shiitake mushrooms, sliced
1 cup grape tomatoes


  1. Cook pasta according to package directions. Make sauce with tamari, rice wine vinegar, lemon juice, sesame oil and red pepper flakes.
  2. While pasta is cooking, heat peanut oil in a wok or large frying pan.
  3. Stir-fry peppers and onions. Add broccoli and mushrooms when onion and peppers begin to soften.
  4. Stir in tomatoes and sauce.
  5. Add noodles and mix well. Can be served hot, at room temperature or chilled.

Nutritional information

Calories: 145
Protein: 4 grams
Fat: 2 grams
Carbohydrates: 28 grams
Fiber: 1 gram
Sodium: 515 milligrams sodium