RCI-ND.005.0174.001

Vegetable Noodles

The veggies in this dish are flavorful, colorful, varied in texture and low in carbs. Feel free to substitute your own favorites. Have all your vegetables prepared before you start to cook the Pasta.

Prep25 min
Cook35 min
Total60 min
Servings4
Difficultyadvanced

Ingredients

Method

1
Bring a large pot of salted water to a boil and cook the Atkins Pasta Cuts spaghetti according to package directions until tender. Drain and set aside.
2
While the pasta cooks, prepare all vegetables: slice the oyster mushrooms, chop the red bell pepper, cut the carrots into matchsticks, and separate the bok choy stems from leaves, slicing stems thinly and tearing leaves into small pieces.
10 minutes
3
Heat 1 tablespoon of dark sesame oil and the vegetable oil in a large wok or skillet over high heat until shimmering.
1 minutes
4
Add the chopped ginger and garlic to the hot oil and stir-fry for 30 seconds until fragrant, being careful not to burn them.
5
Add the sliced oyster mushrooms and chopped red bell pepper to the wok and stir-fry for 2 minutes until the mushrooms begin to soften and release their moisture.
2 minutes
6
Add the carrot matchsticks and bok choy stems to the wok and continue stir-frying for 2 minutes, stirring constantly.
2 minutes
7
Stir in the bok choy leaves and cook for 1 minute until just wilted.
1 minutes
8
Add the cooked pasta to the wok along with the low-carb teriyaki sauce and soy sauce. Toss everything together over the heat for 1-2 minutes until the noodles are well coated and heated through.
2 minutes
9
Remove from heat and drizzle the remaining 1 tablespoon of dark sesame oil over the noodles, tossing gently to distribute.
10
Divide the vegetable noodles among four serving bowls and top with green onions and chopped peanuts if using.

What Makes This Variant Distinct

  • Original variant

Cuisines

Vegetable Noodles — RCI-ND.005.0174.001 | Recidemia