In a food processor put the first 12 ingredients (garlic to cayenne pepper). Remember to leave out some garlic and ginger for the stir fry. Pulse until a smooth. (This makes enough sauce for two meals for my family.)
Bring a pot of water to boil. Cook spaghetti to al dente. Drain and set aside.
Slice vegetables for the stir fry. Heat a tablespoon of oil in a wok, over medium-high heat. If you like some spice, throw in some dried chilies as the oil is heating up. Once the oil is hot, take the reserved chopped garlic and ginger and add to the wok. Cook 1 minute, be careful not to let it burn.
Add carrots, onion. Cook for 2 min. then add bell peppers and cabbage. Cook to desired softness (I like to cook my vegetables about 6-10 minutes total so they are still crunchy.)
Add the pasta to your vegetables and add enough sauce to coat. Toss to cover evenly.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (400g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 237 (34%)|
|Amt Per Serving||% DV|
|Total Fat 26.3g||35 %|
|Saturated Fat 4.4g||22 %|
|Monounsaturated Fat 12.1g|
|Polyunsanturated Fat 8.5g|
|Cholesterol 0mg||0 %|
|Sodium 649.8mg||22 %|
|Potassium 779mg||20 %|
|Total Carbohydrate 96.1g||28 %|
|Dietary Fiber 9.8g||39 %|
|Sugars, other 86.4g|
|Protein 21.7g||31 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 697
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