Oriental style pasta and vegetables

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 167.5
  • Total Fat: 6.2 g
  • Cholesterol: 18.8 mg
  • Sodium: 938.2 mg
  • Total Carbs: 23.6 g
  • Dietary Fiber: 2.1 g
  • Protein: 5.8 g

View full nutritional breakdown of Oriental style pasta and vegetables calories by ingredient
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Number of Servings: 8


    1 box-8 oz-angel hair Pasta,
    *Canola Oil, 2 tbsp
    Onions, 1 cup, chopped
    Garlic powder, 3 tsp
    Pepper, red or cayenne, 1/4 tsp
    Green Peppers 0.5 cup, chopped
    Yellow Peppers (bell peppers), 0.5 cup
    *Peppers, sweet bell, red, .5 cup, chopped
    Mushrooms, canned, 1 cup
    Cabbage, fresh, 1 cup, shredded
    Broccoli florets, fresh, 1 cup, chopped
    Cilantro, dried, 1 tbsp
    Sesame Oil, 1 tbsp
    *Soy Sauce, 4 tbsp
    Teriyaki Sauce, 2 tbsp
    salt and pepper to taste (I don't because even the light soy and teriyaki have a lot)


Bring large pot of water to boil for pasta.
Put canola oil into large hot skillet, add onion, saute till starting to clear,
Add garlic powder and cayenne pepper
Add red yellow and green bell peppers, saute 1-2 minutes.
Add Broccoli, saute 2-3 minutes
Add Cabbage, saute till limp.
Add mushrooms, saute till hot.
Sprinkle on dried cilantro
Add pasta to boiling water, stir to prevent clumping.
Wisk together sesame oil, soy sauce and teriyaki sauce(I prefer light/lower sodium) .
Pour sauce over vegetables, turn off heat.
Drain pasta(does not take long to cook!!!).
Mix hot pasta with hot vegetables.
Makes approx 8 2oz servings of pasta with plenty of vegetables.

I use lower sodium soy and teriyaki sauce, but couldn't find them for the nutrition analysis! It reads higher than it really is.

Number of Servings: 8

Recipe submitted by SparkPeople user TWILIGHTMOM.

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Member Ratings For This Recipe

  • This sounds very good but I'm going to substitute the cilantro for parsley. I have most of this on hand. - 3/31/09

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