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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. sesame oil (+ more if needed based on taste)
- 1/2 red onion (small to medium sized, peeled and sliced)
- 1/2 zucchini (medium sized, unpeeled and chopped)
- 1/2 summer squash (medium sized, unpeeled and chopped)
- 1 cup sugar snap peas (cut once in half crosswise)
- 1 cup shiitake mushrooms (chopped)
- 2 garlic cloves (minced)
- 1 pinch salt
- 1/2 red bell pepper (chopped)
- 1/2 green bell pepper (chopped)
- 1/2 cup red cabbage (shredded)
- 2 small carrots (peeled and shaved into strips)
- 1/2 lb. noodles (linguine, cooked)
- 1/4 cup mushroom broth
- 3 Tbsp. soy sauce
- 2 Tbsp. hoisin sauce
- 2 Tbsp. oyster sauce (Chinese)
- green onions (diced for garnish, optional)
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Directions
- Using your KitchenAid® Tri-Ply Copper 3.5-Quart Sauté Pan, heat your sesame oil over medium-high heat. After a minute or two, add the red onions and sauté for a few minutes until slightly softened. Add in the zucchini, summer squash, snap peas, shiitake mushrooms and minced garlic and sauté for a few minutes. Season with salt and continue sautéing for a few minutes longer until the vegetables are tender but not too soft.
- Add the bell peppers, red cabbage and carrots and sauté for 2 to 3 more minutes. Add the cooked linguine noodles into the pan along with the mushroom broth, soy sauce, hoisin sauce and oyster sauce. Toss together for a few minutes, or until the noodles are well coated and heated through.
- Garnish with diced green onions and serve immediately.
NutritionView More
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360Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories360Calories from Fat80 |
% DAILY VALUE |
Total Fat9g14% |
Saturated Fat1.5g8% |
Trans Fat |
Cholesterol50mg17% |
Sodium1220mg51% |
Potassium560mg16% |
Protein11g |
Calories from Fat80 |
% DAILY VALUE |
Total Carbohydrate57g19% |
Dietary Fiber6g24% |
Sugars8g |
Vitamin A100% |
Vitamin C90% |
Calcium8% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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