Vegan Pan-Asian Spaghetti
Introduction
Today, let's embark on a culinary journey with a dish that blends the essence of al dente ethnic cuisine with a modern vegan twist. Introducing the Vegan Pan-Asian Spaghetti— a dish where East meets West, combining the al dente texture of spaghetti with the vibrant flavors of Asia.
Ingredients
- 200g whole wheat spaghetti
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 medium carrot, julienned
- 1 red bell pepper, thinly sliced
- 100g snap peas
- 1 small zucchini, julienned
- 50g baby corn, halved
- 2 tbsp soy sauce
- 1 tbsp hoisin sauce (vegan)
- 1 tsp chili sauce (adjust to taste)
- 2 tbsp chopped fresh basil
- 1 tbsp chopped fresh cilantro
- 1 tsp toasted sesame seeds (for garnish)
- Lime wedges (for serving)
Instructions
- Cook the spaghetti al dente according to package instructions. Drain and set aside.
- Heat sesame oil in a large skillet over medium heat. Add garlic and sauté until fragrant.
- Add the carrot, bell pepper, snap peas, zucchini, and baby corn. Stir-fry until the vegetables are just tender.
- Stir in the cooked spaghetti, soy sauce, hoisin sauce, and chili sauce. Mix well to combine all the ingredients.
- Cook for an additional 2 minutes, allowing the flavors to meld together.
- Remove from heat and stir in the basil and cilantro.
- Serve hot, garnished with toasted sesame seeds and lime wedges on the side.
Enjoy this delightful Vegan Pan-Asian Spaghetti, a perfect fusion of textures and flavors that promises to be a new favorite in your culinary repertoire. It's not just a meal; it's an exploration of culture and innovation on a plate.
Hiroshi
| Nutritionfacts | Calories: 350kcal, Fat: 5g, Carbohydrates: 65g, Protein: 12g |
|---|---|
| Preparation Time | 30 minutes |
| Allergy Information | Soy, Wheat, Sesame |