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Sweet Carrot Teriyaki Pasta Salad with Napa and Portabellas

Sweet Carrot Teriyaki Pasta Salad with Napa and Portabellas comes together with Carrots Or Slightly Less, Teriyaki Sauce Pantry, Water, Safflower Oil Or Spray, and Red Bell Pepper Roasted. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 1/4 cup
• 2 tbsp
• 2 tbsp
• 1/8 tsp
• 2 tbsp
• 4 oz
• 4 oz

Method (preview)

1. 1

   Process the carrot and the water until carrot is well grated. Add the teriyaki sauce and process until blended.

2. 2

   Spray a wok and place over medium heat.

3. 3

   Add the minced garlic and the diced portabellas and toss until softened and aromatic (4 to 5 mins).

4. 4

   Sprinkle generously with cracked pepper (black or a blend).

5. 5

   Add the bell pepper and stir.

6. 6

   Add oil if necessary.

7. 7

   Add the shredded cabbage and stir gently.

8. 8

   Cook for about 3 mins.

9. 9

   Make a well in the center of the wok and add the carrot mixture.

10. 10

    Heat gently.

11. 11

    Incorporate the drained pasta then toss with the mushroom vegetables from the rim of the wok.

12. 12

    Toss in optional crisp wontons.

13. 13

    Serve cold as pasta salad or hot/warm as light entree or side dish.

14. 14

    Yasida’s gourmet sauce; Sagawa; Ibarre.

15. 15

    Substitute soy sauce sweetened to taste with brown sugar and cut with citrus juice.

16. 16

    Substitute soba or cellophane noodles.

17. 17

    Serve with seafood, fish, chicken, grilled or roasted pork, tofu cubes, or vegetables.