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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 8 x ca. 30 g | Angel Hair or Cappellini uncooked |
| 3 Esslöffel | soy sauce Low-sodium |
| 2 Esslöffel | vegetable oil |
| 1 Teelöffel | sugar |
| 1/8 Teelöffel | Hot red pepper flakes |
| 1 Esslöffel | vegetable oil |
| 2 gross | carrots thinly sliced |
| 1 | Red or yellow bell pepper ribs and seeds removed, cut into small strips |
| 3/4 Tasse | Toasted walnuts;* divided |
| 1/2 klein | red onion thinly sliced |
| 4 x ca. 30 g | Snow peas fresh |
| 4 | mushrooms fresh, sliced |
| 1/4 Tasse | water |
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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.
Each serving provides: 387 Calories; 9.8 g Protein; 46.8 g Carbohydrates; 18.6 g Fat; 0 mg Cholesterol; 441 mg Sodium. Calories from Fat: 43%
with permission)
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