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A weeknight fave, usually served with egg rolls and sweet and sour dipping sauce.
Cook pasta acoording to package directions; rinse and set aside. In a small bowl crush the bouillon half and add the cornstarch, mix well to blend. Stir in the water and soy sauce and set aside.
In a nonstick skillet , heat 1 teaspoon oil and add the mushrooms. Stir fry for 3 minutes. Remove and keep warm.
Add remaining oil and stir fry the rest of the vegatables for 5 minutes to reach a crisp-tender consistency. Add the soy sauce mixture and bring to a boil. Cook 3 minutes, stirring constantly until thickened.
Add mushrooms and pasta; heat through.
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