LIVE

A delicious combination of vegetables, cashews, and sauce served over whole wheat pasta.

Recipe Summary

prep:
30 mins
cook:
15 mins
total:
45 mins
Servings:
8
Yield:
8 servings
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Cook the rotini 10 to 12 minutes, until al dente, and drain.

    Advertisement
  • In a small bowl, mix the 2 tablespoons sesame oil, soy sauce, vinegar, and sugar.

  • Heat the 1/4 cup sesame oil in a skillet over medium heat. Stir in the broccoli, carrots, red bell pepper, mushrooms, shelled edamame, and cashews. Mix in the sesame oil sauce. Cover skillet, and cook 5 minutes, or until vegetables are tender but crisp. Serve over the cooked pasta.

Nutrition Facts

399 calories; protein 12.2g; carbohydrates 53.7g; fat 17.2g; sodium 489.6mg. Full Nutrition
Advertisement

Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/03/2009
I made this the other night and thought it was good but agreed with another reviewer that found the vinegar flavor a little strong. I added tofu and omitted the edamame and it was tasty and filling. I also used one package of udon noodles (8.8 oz.) and it was plenty of noodles for two people. Also if you haven't used sesame oil before be really careful - it gets hot very quickly and can spatter everywhere if you don't add the veggies fast enough. Read More
(6)

Most helpful critical review

Rating: 3 stars
09/12/2007
I found this recipe to be a bit too vinegary. In the future I will cut down on the vinegar. Also I served it over rice but the rice over absorbed the vinegar taste. Read More
(4)
18 Ratings
  • 5 star values: 6
  • 4 star values: 5
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
03/28/2007
Wonderful! I too changed the sugar to Agave (equal amount). I used cornstarch to thicken the liquid at the end to make more of a sauce as it was very runny. I might try rice next time instead of Pasta for a change. My family absolutely loved it! Read More
(6)
Rating: 4 stars
03/03/2009
I made this the other night and thought it was good but agreed with another reviewer that found the vinegar flavor a little strong. I added tofu and omitted the edamame and it was tasty and filling. I also used one package of udon noodles (8.8 oz.) and it was plenty of noodles for two people. Also if you haven't used sesame oil before be really careful - it gets hot very quickly and can spatter everywhere if you don't add the veggies fast enough. Read More
(6)
Rating: 5 stars
01/06/2007
This was delicious. I love the combination of edamame and cashews--so rich and filling (which is why I made it without the pasta). I wouldn't have thought to add balsamic vinegar to an Asian-inspired stir-fry but it works in this dish. I used agave nectar instead of sugar omitted the carrots because I don't like them cooked used baby bellas instead of shiitakes (not a fan of the texture) and added a few bean sprouts at the end. This is a definite keeper! Read More
(5)
Advertisement
Rating: 3 stars
09/11/2007
I found this recipe to be a bit too vinegary. In the future I will cut down on the vinegar. Also I served it over rice but the rice over absorbed the vinegar taste. Read More
(4)
Rating: 4 stars
06/30/2006
Made this for a quick dinner last night and it was YUMMMMM!!!!!! Love the combination of crispy vegs and a simple but delicious sauce. Satisfied my friend's craving for pasta and mine for vegs and we both went back for seconds. I substituted about 1-1/2 T brown sugar for the white and regular bow tie pasta instead of whole wheat (didn't have whole wheat). I'd like to try it next time with the whole wheat pasta. Thanks! Read More
(3)
Rating: 4 stars
06/09/2006
I loved this recipe - it used sauces from my Asian cabinet (soya sauce and sesame oil) and condiments from my Western repetoire (balsamic vinegar and EVOO) to make a refreshing tangy sauce. It was a great way to make edamame (the original way I found the recipe). Switched cauliflower for broccoli and button mushrooms for the shitaake and it was still great! Read More
(3)
Advertisement
Rating: 3 stars
07/20/2009
This was not bad. I made a few adjustments such as serving with rice instead of pasta and not frying vegetables in sesame oil which I'm glad I didn't because there was just so much sauce already and it was a little too thick and gloppy for my taste overall. But the taste itself is pretty good and combination of vegetables and cashews was nice. Read More
(3)
Rating: 3 stars
06/05/2007
The flavor was good but I wasn't thrilled. AND this made WAY more than my husband and I could eat in one week so some of it ended up going bad. Read More
(2)
Rating: 5 stars
08/05/2008
REVIEW ADDITION: I served this cold at a family picnic with no changes. Many compliments! This is delicious. My teen just decided to be a vegetarian and I was looking for high protein meals. I made a half recipe and served it over noodles. I omitted the mushrooms used EVOO instead of dark sesame oil and red wine vinegar for the balsamic vinegar. Thank you DVDANDDV she went back for seconds! Read More
(1)