Go Back
Homemade Asian Spaghetti with Garlic and Vegetables photo

Asian Spaghetti with Garlic and Vegetables

A quick, savory vegetable-packed spaghetti tossed in tamari and garlic for an easy weeknight meal.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings

Equipment

  • Large Pot
  • Large Skillet or Wok
  • Colander
  • Cutting Board
  • Knife
  • Tongs or pasta fork

Ingredients
  

  • 8 oz spaghetti gluten-free if desired
  • 8 oz mushrooms cremini recommended, sliced
  • 5 oz snow peas about 1.5 cups
  • 2 medium carrots cut into matchsticks or julienned
  • 6 green onions cut into 1/2-inch pieces
  • 3-4 cloves garlic minced
  • 1/4 cup tamari or less to taste
  • 1/2 tsp fresh ginger freshly grated, optional
  • 2 tsp toasted sesame oil optional
  • sesame seeds for topping, optional
  • mung bean sprouts optional

Instructions
 

  • Bring a large pot of salted water to a boil and cook the spaghetti according to package directions until al dente; drain and set aside.
  • While the pasta cooks, slice the mushrooms, trim the snow peas, cut the green onions into 1/2-inch pieces, and cut the carrots into matchsticks or shred them; mince the garlic and grate the ginger if using.
  • Heat a large skillet or wok over medium-high. Add mushrooms and sauté 2–3 minutes, using 3 tablespoons water or broth for a no-oil method, or add toasted sesame oil if using for more flavor.
  • Add the snow peas, carrots, and green onions to the skillet and cook about 5 minutes, stirring occasionally, until vegetables are crisp-tender.
  • Reduce heat to medium and add the minced garlic (and grated ginger if using); stir and cook about 1 minute until fragrant.
  • Add the cooked spaghetti and tamari to the skillet; toss well to combine and heat through for 2–3 minutes, adjusting tamari amount to taste.
  • Remove from heat and top with sesame seeds and mung bean sprouts if desired, then serve warm or chilled.

Notes

  • I use gluten-free brown rice and quinoa spaghetti and break the noodles in half before cooking.
  • Start with less tamari (2–3 Tbsp) if you prefer a milder salt level.
  • Use 3 Tbsp water or broth to sauté mushrooms for an oil-free option.
  • Toasted sesame oil adds more flavor when sautéing.