When we’re running low on time (which is often!), this dish is one of our go-to staples. In under 30 minutes we can get delicious, veggie-filled noodles on the table and in our bellies. This fragrant dish is light, while still filling us up, and we love the pops of colors from the bright bell peppers and green peas!
Asian noodles resized And while these noodles are great, the sauce they’re swimming in steals the show – soy sauce, garlic, ginger, and a touch of chili paste give this dish a deep flavor that tastes like it took way longer to make than 20 minutes! We use angel hair pasta (which we always have on hand), but feel free to use rice noodles if you prefer. Either way, give this recipe a try the next time you want a quick, easy meal – we bet you’ll love it!
6 ounces angel hair pasta
2 bell peppers, thinly sliced
2 shallots, thinly sliced
1 cup mushrooms, sliced
1 cup frozen peas
1 tablespoon vegetable oil
1 teaspoon curry powder
Green onion, finely diced, for garnish
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