Find inspiration for your next pasta dinner with this Indian Veggie Noodles recipe. Garlic, ginger, sesame and soy sauce are a few ingredients that help give this Indian Veggie Noodles Recipe its amazing flavor.
What You Need
Original recipe yields 8 servings
1/2 lb. spaghetti, uncooked
1 Tbsp. oil
4 cloves garlic, minced
1 Tbsp. minced gingerroot
1 tsp. crushed red pepper
1 onion, thinly sliced
1 green pepper, cut into thin strips
1 cup matchlike carrot sticks
1 cup coleslaw blend (cabbage slaw mix)
1/4 cup KRAFT Asian Toasted Sesame Dressing
1/4 cup chopped fresh cilantro
2 Tbsp. lite soy sauce
2 Tbsp. unseasoned rice vinegar
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Let's Make It
Cook spaghetti as directed on package, omitting salt.
Meanwhile, heat oil in large skillet on high heat. Add garlic, ginger and crushed pepper; cook and stir 1 min. Add onions, green peppers, carrots and coleslaw blend; mix well. Cook and stir 3 min. or until vegetables are crisp-tender.
Drain spaghetti. Add to vegetable mixture in skillet along with the remaining ingredients; cook and stir 1 min. or until heated through.
Substitute your favorite Chinese noodles for the spaghetti, a red bell pepper for the green pepper, and/or shredded cabbage for the coleslaw blend.
This dish is inspired by Hakka cuisine, a delicious fusion of Indian and Chinese flavors.
Calories From Fat
% Daily Value*
Total Fat 4g
Saturated Fat 0.5g
Trans Fat 0g
Total Carbohydrates 28g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.