Soy Sauce Pasta Recipes

THAI CHICKEN PASTA

Steps:

• Cook linguine according to package directions., Meanwhile, in a microwave-safe dish, combine the salsa, peanut butter, orange juice, honey and soy sauce. Cover and microwave on high for 1 minute; stir. Add the chicken; heat through., Drain linguine. Serve with chicken mixture. Garnish with peanuts and cilantro.

SOY SAUCE PASTA

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.

ASIAN SPAGHETTI

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.

SESAME PASTA

Steps:

• Break fettucine noodles in half and place them in a large pot of boiling salted water. Cook until al dente, drain and rinse.
• Heat oil in skillet or wok over medium heat. Add the soy sauce, green onions, bean sprouts, cayenne, pepper, garlic powder and pasta. Stir and cook for 2 to 3 minutes. Transfer to serving plates and garnish with toasted sesame seeds.

STIR-FRIED PASTA WITH BROCCOLI STEMS, VEGETABLES AND SOY SAUCE!

Steps:

• Boil the pasta in a pot under boiling water for 10 minutes until there is no hard core (don't pour out all the soup in the pasta, save half a bowl);
• Prepare the vegetables during the cooking of the pasta (in fact, not only the broccoli stems are leftovers, but the carrots, pumpkins, and shiitake mushrooms are leftovers)
• Wash the vegetables, slice the broccoli stems, shiitake mushrooms and carrots separately;
• Cut onion into strips and slice small pumpkin;
• Put the cooked pasta in cold water;
• Blanch the broccoli stems and carrots in boiling water for 2, 3 minutes;
• Blanch the shiitake mushrooms for 1 minute;
• Pour olive oil into the wok, and fry the onion and pumpkin in the pan;
• When the onions and pumpkins are about six to seven percent ripe, add broccoli stems, carrots and mushrooms and stir fry;
• Put the pasta out of the water and drain as much water as possible into the wok;
• Stir fry for a while, pour a little bit of the soup left over from the pasta;
• Pour in the soy sauce;
• Sprinkle a little black pepper at the end and stir well.