This is a recipe I improvise when I am hosting any last minute parties or need to make a lot of food on a budget. It’s delicious and it costs about $6 and the recipe below could be an appetizer or side for about 10 people. It’s incredibly fresh and light and perfect for summer since it’s served chilled or great for a picnic because it’s self contained and not messy.
1 cup chopped broccoli
1 cup chopped carrots
1 cup chopped baby corn
1 cup water chestnuts
1/2 cup chopped scallions or onion of your choice
4 cups thin spaghetti or angel hair pasta
1/4 cup cilantro
1/2 cup soy sauce
1/4 cup olive oil or sesame oil
2 tbs sesame seeds
1 tbs garlic
Corn off the cob
Edamame beans (peeled)
Stay away from cucumber, zucchini, and beats because it will get soggy and take away from the freshness and crispness of the dish.
Boil your water and cook the pasta until it is al dente.
While the pasta is cooking, chop the vegetables to your preferred size- smaller is better because it will absorb the sauce more.
After draining the pasta combine the oil and soy sauce and stir on a low flame. Add all vegetables and stir on and off for the next few minutes so everything is mixed well. You can alternate with any vegetable you prefer and I love adding some sriracha, sweet chili sauce, or chili flakes for a kick.
Turn off the stove and let sit for 30 minutes with a lid (if you have the time- if you don’t you can always pre-cool the pasta by running it under the cold sink water and adding vegetables after without simmering, but the flavor won’t be as well saturated).
After the pot has cooled transfer contents to container to chill in fridge for at least one hour for perfect temperature.
Serve cold and if you plan this out for a BBQ it goes well with teriyaki chicken, salmon, or fish.