This pasta dish gets rave reviews every time I serve it. Because it uses a few pots, and does take some time, I don
- 2-3 celery stalks, sliced -
- 2 each red and green peppers, thinly sliced -
- 2 onions, thinly sliced -
- 1 can mushrooms or ½ box fresh mushrooms sliced (you can use the frozen sliced mushrooms too) -
- 1 bag (14 oz / 400 gram) medium noodles, cooked and drained -
- scant ½ cup soy sauce (low-sodium is fine) -
- 2 tsp sugar (I prefer light brown, but white is okay) -
- 1 cup water -
- 3 level Tbsp onion soup mix -
- 8 cloves garlic, crushed (you can use the equivalent of frozen crushed garlic) -
Saute the veggies in approx. 2–3 Tbsp oil for 15 minutes, or until tender-crisp. They should not be too soft. Gently mix sauteed veggies with the noodles
Cook all ingredients together until they are completely blended together.
Mix the sauce together with the noodle mixture and serve.
NOTE: This dish can be frozen very successfully. If you want to freeze it, take care to saute the veggies for less time, as they will soften when defrosted. You might want to heat it up covered, and uncover the last few minutes, so any unwanted liquid will evaporate. Also, if you are afraid it might be too spicy for your family’s taste buds, put in less garlic and soy sauce. Just remember this is supposed to be a very seasoned dish.
T I P : If you want to cut down on the oil, saute the veggies with oil spray (Pam) and halfway through sauteing, add the water from the canned mushrooms for liquid, so they don’t stick to the pan, but they do get cooked somewhat.
CHEF SECRET: I stir the pasta frequently while cooking to prevent pasta from clumping together and sticking to the bottom of the pot. This also ensures even cooking. It is not necessary to add oil to the cooking water. Oil only coats the pasta, which keeps the sauce from clinging properly. This is true for all types of pasta.
This recipe was featured in Mishpacha Magazine's Family First, January 2008.