Soy Sauce Pasta Recipes

ASIAN SPAGHETTI

Asian Spaghetti image

We love this recipe with its bright, crisp-tender snow peas and carrots, but you could easily substitute any veggies you have on hand. -Anne Smithson, Cary, North Carolina

Provided by Taste of Home

Categories Dinner Side Dishes

Time 20m

Yield 5 servings.

Number Of Ingredients 11

Ingredients

8 ounces uncooked angel hair pasta
1 cup sliced fresh mushrooms
1 cup fresh snow peas
3/4 cup shredded carrots
4 green onions, cut into 1-inch pieces
2 tablespoons canola oil
1 garlic clove, minced
1/4 cup reduced-sodium soy sauce
1 teaspoon sugar
1/4 teaspoon cayenne pepper
2 tablespoons sesame seeds, toasted

Steps:

Cook pasta according to package directions. Meanwhile, in a large skillet, saute the mushrooms, snow peas, carrots and onions in oil until crisp-tender. Add garlic; cook 1 minute longer., In a small bowl, combine the soy sauce, sugar and cayenne. Drain pasta. Add pasta and soy sauce mixture to skillet and toss to coat. Heat through. Sprinkle with sesame seeds.

Nutrition Facts : Calories 274 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 521mg sodium, Carbohydrate 42g carbohydrate (5g sugars, Fiber 4g fiber), Protein 9g protein.

PASTA WITH PEANUT SAUCE

Pasta With Peanut Sauce image

This pasta dish has a slightly Asian flavor, and is spicy.

Provided by MARBALET

Categories World Cuisine Recipes Asian

Yield 6

Number Of Ingredients 9

Ingredients

1 (8 ounce) package angel hair pasta
½ cup creamy peanut butter
2 tablespoons soy sauce
1 teaspoon grated fresh ginger
½ cup chicken broth
½ cup fresh bean sprouts
1 red bell pepper, thinly sliced
4 green onions, chopped
1 pound skinless, boneless chicken breast halves - cut into cubes

Steps:

Cook angel hair pasta in a large pot of boiling water until al dente.
Saute bell pepper, green onion, and bean sprouts until tender-crispy. Set aside.
Saute chicken until done. Set aside.
Mix peanut butter, soy sauce, and ginger in a large saucepan over medium low heat. Add chicken broth. Add pasta, sauteed vegetables, and chicken. Toss to coat all ingredients. Serve immediately.

Nutrition Facts : Calories 334.7 calories, Carbohydrate 27.9 g, Cholesterol 43.9 mg, Fat 13 g, Fiber 3.5 g, Protein 28.3 g, SaturatedFat 2.6 g, Sodium 591.8 mg, Sugar 4.2 g

STIR FRIED PASTA WITH VEGGIES

Stir Fried Pasta with Veggies image

This meal is delicious and ready in minutes. Feel free to substitute any type of meat or vegetables to this dish or skip the meat all together!

Provided by JARRELL

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Stir-Fry

Time 45m

Yield 4

Number Of Ingredients 11

Ingredients

8 ounces spaghetti
2 cloves crushed garlic
2 tablespoons olive oil
1 onion, sliced into thin rings
2 skinless, boneless chicken breast halves - cut into bite-size pieces
2 cups broccoli florets
2 cups cauliflower florets
2 cups julienned carrots
salt to taste
ground black pepper to taste
2 tablespoons soy sauce

Steps:

Bring a large pot of water to a boil. Cook spaghetti pasta in boiling water until al dente. Drain.
Meanwhile, heat oil in a large skillet or wok over medium-high heat. Cook garlic in oil for 1 minute. Stir in onion, and cook until soft. Stir in chicken, and cook until juices run clear. Mix in the broccoli, cauliflower, and carrots, and cook for 2 to 5 minutes, stirring frequently. Season with soy sauce, salt, and pepper.
Toss pasta with vegetables, and serve warm.

Nutrition Facts : Calories 402.9 calories, Carbohydrate 57 g, Cholesterol 34.2 mg, Fat 8.7 g, Fiber 6.5 g, Protein 24.7 g, SaturatedFat 1.3 g, Sodium 566.4 mg, Sugar 7.7 g

SOY SAUCE PASTA

Soy Sauce Pasta image

Soy sauce pasta is my go-to pasta dish whenever I'm craving something salty and sweet. You can add any vegetables you have in the fridge and easily make it a vegetarian version by adding tofu instead of steak. It tastes similar to lo mein noodles, which makes it a perfect dish for casual meal with your friends and a quick weeknight dinner.

Provided by James P.

Categories Lunch/Snacks

Time 25m

Yield 3 serving(s)

Number Of Ingredients 13

Ingredients

8 teaspoons soy sauce
4 teaspoons tsuyu sauce (optional. Feel free to replaced with soy sauce)
4 teaspoons honey
1 teaspoon sesame oil
1/2 lb spaghetti
1 large onion
4 white mushrooms
1 round steak
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon red pepper flakes
1 teaspoon of chopped scallion (to garnish)

Steps:

Mix soy sauce, tsuyu sauce, honey, and sesame oil in a bowl. Set aside.
In a large pot, cook spaghetti in salted boiling water until al dente. 1-2 minutes shorter than the package suggests.
While the spaghetti is boiling, slice onion and mushrooms. Season the meat with garlic powder, salt, and pepper. Set the vegetables and meat aside.
Heat up a medium skillet with some cooking oil and sautee onion and mushrooms with 1/3 of the prepared sauce for 4-5 minutes.
Sautee the seasoned meat in the same skillet with another 1/3 of the sauce until the meat is cooked for 1-2 minutes.
Transport cooked pasta into the skillet with meat and vegetables and toss everything together with remaining sauce and red pepper flakes.
Garnish the dish with some chopped scallions.

Nutrition Facts : Calories 426, Fat 6.7, SaturatedFat 2, Cholesterol 24.3, Sodium 1308.7, Carbohydrate 71.5, Fiber 3.9, Sugar 12.6, Protein 20

PASTA PRIMAVERA WITH SOY CREAM SAUCE

Pasta Primavera with Soy Cream Sauce image

"I invented this recipe so I could have a low-fat 'cream sauce', says Amber Rife of Columbus, Ohio. She adds, "Plus it has the added benefits of soy. My husband and his family love this meal with its colorful and slightly crisp vegetables."

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

6 ounces uncooked angel hair pasta
1/2 pound fresh asparagus, trimmed and cut into 1-inch pieces
3/4 cup fresh baby carrots, halved lengthwise
1 small zucchini, quartered and sliced
1 yellow summer squash, quartered and sliced
4 teaspoons cornstarch
1-1/2 cups soy milk
1/2 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano

Steps:

Cook pasta according to package directions. Meanwhile, place asparagus and carrots in a steamer basket; place in a small saucepan over 1 in. of water. Bring to a boil; cover and steam for 2 minutes. Add zucchini and squash; cover and steam 2-3 minutes longer or until vegetables are crisp-tender. Keep warm., In a small saucepan, combine cornstarch and soy milk until smooth. Stir in the salt, basil and oregano. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Drain pasta; toss with vegetables and sauce.

Nutrition Facts : Calories 158 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 235mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 2g fiber), Protein 7g protein. Diabetic Exchanges

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