Asian-style capellini pasta takes on a new twist when tossed with fresh chopped vegetables that have been lightly sautéed with one teriyaki-garlic-ginger sauce! This dish is so delicious, it tastes like your eating an old classic favorite, Chinese stir-fry egg noodles with vegetables, only better! And, it’s ridiculously easy to make!
My daughter was in the mood for some Chinese noodles with vegetables and thought I could make a similar version of her favorite. These days, who has time to cook?
When I am out shopping I look for ways to put dinner on the table fast! Thanks to a sauce and a package of chopped veggies I found at Trader Joes, I only needed the capellini pasta (aka super thin pasta) to complete my dinner and it was ready in 15 minutes. Now that’s Awesome!
The vegetable mix I bought are loaded with 8 healthy vegetables, chopped broccoli, carrots, celery, green cabbage, red cabbage, radishes, green bell pepper and jicama.
I love this because all the veggies are already pre-chopped and ready to go! Who has time to clean and chop all of these? It takes the stress out of the whole thing of preparing dinner- making my life easier.
I simply sauté the vegetables in a skillet for a few minutes with some olive oil.
Then add in some teriyaki sauce (Trader Joes Soyaki) and sautéed them for a few minutes more, just enough to give flavor to the veggies. This sauce happens to be our favorite one because it’s made with fresh garlic, fresh ginger and sesame seeds; and it’s all natural with no preservatives and no artificial colors or flavors.
It adds wonderful flavors to the vegetables and to the capellini pasta all at once. No need to add anything else. It’s that simple!
The outcome was amazing! So incredibly light and satisfying.
The capellini pasta works really well in this dish. They’re so thin and cook up so quickly with a texture similar to Asian noodles, no one will miss them.
This is also a wonderful vegetarian version, no one will ever miss the meat!
I even made this served with steamed rice instead of the noodles; and it too turned out amazing!
Best of all, your family is getting a dish that is loaded with these nutrient filled vegetables that are high in vitamins A and C along with iron and calcium.
Also, Chinese take-out can be expensive (around 20 to 30 dollars for 4 servings), it’s costs less and tastes so much better when you make it yourself, with less sodium and definitely No MSG added.
There’s one more thing! No need to call anyone to the table, that wonderful garlic-ginger aroma fills the house, calling everyone to the table, pronto!
Just serve a simple green salad as a side, and dinner is complete. My daughter and husband were very happy, the only thing missing were the chopsticks!
Asian-Style Capellini Pasta with Vegetables
- 1/2 pound Capellini Pasta (or Gluten-Free white rice angel pasta)
- 1 Tbsp. olive oil
- 1 pound (16-ounce) Healthy 8 chopped veggie mix
- 1 cup teriyaki sauce (preservative-free), divided (I used Trader Joes Soyaki)
Bring a 2-quart pot filled with water to boil. Add the capellini pasta. Boil, stirring for only 3 minutes. Drain. Then return the pasta back into the pot and pour 1/2 cup of teriyaki sauce. Stir the pasta and sauce until well combined. Taste, and add additional sauce to your liking.
In a very large, deep skillet, and on medium heat. Add vegetables, and olive oil.
Cook on medium heat for about 3 minutes, until they soften.
Add 1/2 cup of teriyaki sauce to the vegetables. While stirring, cook veggies for additional 1 to 2 minutes more to flavor the veggies. Turn off the heat.
Ladle the capellini pasta into individual plates, with the vegetables on top.
Serves 3 to 4