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Stir Fry Veggie Pasta

Peggy Exume
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Main Course
Servings 4


  • 1 box 9oz package Pasta Lensi Lentil Pasta with Beet and Ginger


  • 2/3 cup low sodium soy sauce
  • 1/2 cup vegetable broth
  • 3 1/2 tablespoon brown sugar
  • 2 tablespoon cooking oil
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 2 tablespoon constarch (mixed in 1/4 cup water)


  • 2 tablespoon oil
  • 2 bell peppers, thinly sliced
  • 2 shallots, thinly sliced
  • 1 cup bean sprouts
  • 1 tablespoon garlic powder
  • 1 cup shiitake mushrooms, sliced
  • 1 cup frozen peas
  • (sliced scallions for garnish)


  • Boil pasta for 5 to 7 minutes according to package directions, addingsalt to taste if desired. Remove from heat, drain and set aside.
  • In a bowl, combine soy sauce, broth and brown sugar. Stir, mix well and set aside. 
  • Dissolve the cornstarch in 1/4 cup water. Stir, mix well and set aside.
  • Heat a pan or large skillet over high heat; add the cooking oil; add the garlic and ginger; cook, stirring until fragrant for about 15 seconds.
  • Add the soy sauce, broth and sugar mixture; bring to a boil. Reduce heat to medium and cook for 1 minute.

For Stir Fry Vegetables

  •  Heat 2 tablespoon of oil ina large skillet over high heat (you can use the same skillet from garlic-gingersauce).
  • Add the peppers, shallots, beansprouts and garlic powder; cook for 3-5 minutes. 
  • Add the mushrooms and thepeas; cook for 2 minutes. Avoid over-cooking. The vegetables should be brightand tender-crisp.
  • Add soy sauce mixture into the cooked vegetables and stir for about a minute. Then add cooked Pasta Lensi Lentil Pasta with Beet and Ginger. Garnishwith scallions and enjoy!
Keyword 30 minute recipes, asain inspired recipes, easy dinners, easy recipes, healthy dinner ideas, healthy recipes, quick dinner ideas, Stir fry, vegan dinner, vegan lunch