Recipe courtesy of Rachael Ray
Episode: Vegetari-Asian
Save Recipe Print
50 min
15 min
35 min
4 servings



Heat a large pot of water for pasta and salt it. Add spaghetti and cook to al dente. Heads up: you will need to reserve 1/2 cup starchy liquid before draining. Preheat oven to 450 degrees F. Combine the juice of 2 limes with rice wine vinegar, honey and sesame oil. Add cucumber and 1/4 red onion to dressing, season with salt, toss in dressing and sprinkle with sesame seeds, reserve. Coarsely chop mushrooms and place in a bowl. Coat the mushrooms in teriyaki sauce and combine with scallions, 2 tablespoons vegetable oil and grill seasoning. Arrange on nonstick baking sheet and cook 20 minutes turning once. Heat a large skillet with 2 tablespoons vegetable oil over high heat. Add peppers, remaining red onion, pea pods, garlic and ginger and stir fry 2 minutes. Add the edamame and heat through, 2 to 3 minutes more. Add hoisin, the juice of 2 limes, hot sauce and some starchy pasta liquid to form a sauce. Add drained spaghetti and toss to coat. Turn off heat and toss in cilantro and mint. Serve noodles in bowls, mushrooms and cucumber salad as side dishes.;

Get the Recipe

Deviled Egg Cake

Dress up your Easter table with a giant egg cake.


Asian Noodle Salad

Recipe courtesy of Ree Drummond

Oven Roasted Mushrooms

Recipe courtesy of Michele Urvater

Balsamic Roasted Beet Salad

Recipe courtesy of Ina Garten

Roasted Beet Salad

Recipe courtesy of Trisha Yearwood

Roasted Asparagus and Mushrooms with Chile-Lemon Salt

Recipe courtesy of Valerie Bertinelli

Noodle Kugel

Recipe courtesy of Dave Lieberman

Acai Breakfast Bowl

Recipe courtesy of Food Network Kitchen

Stuffed Mushrooms

Recipe courtesy of Giada De Laurentiis

Roasted Beet Salad with Walnuts and Goat Cheese

Recipe courtesy of Nancy Fuller

Browse Reviews By Keyword

          Latest Stories