Pasta and Walnut Stir-Fry
Serves 4 to 6
8 oz. Angel Hair or Cappellini, uncooked
3 tbsp. low-sodium soy sauce
2 tbsp. vegetable oil
1 tsp. sugar
1/8 tsp. hot red pepper flakes
1 tbsp. vegetable oil
2 large carrots, thinly sliced
1 red or yellow bell pepper, ribs and seeds removed, cut into small strips
3/4 cup toasted walnuts,* divided
1/2 small red onion, thinly sliced
4 oz. fresh snow peas
4 fresh mushrooms, sliced
1/4 cup water
Prepare pasta according to package directions. While pasta is cooking, in a small bowl, combine soy sauce, vegetable oil, sugar and red pepper flakes.
Heat oil in a medium skillet over high heat. Add carrots, pepper, walnuts, onion, snow peas and mushrooms. Stir-fry 1 minute. Add water. Cook and stir 3 minutes longer. Add pasta and toss to mix. Add soy sauce mixture; toss well and serve.
*To toast walnuts: In small skillet, heat 1 teaspoon vegetable oil. Add walnuts and cook and stir until browned, about 3 to 4 minutes.