Recipe courtesy of Michele Urvater
Save Recipe Print
25 min
5 min
20 min



Cook pasta in boiling salted water until tender but still firm to the bite, about 6 minutes.

Heat sesame and vegetable oils in large skillet. Add scallion and ginger and saute a few seconds. Add mushrooms and carrots. Saute just to coat with oil. Add soy sauce, vinegar and chicken broth. Reduce heat to medium, cover and simmer until carrots are tender, about 4 minutes.

Add bean sprouts and simmer, uncovered until heated through, about a minute. Season to taste with salt and crushed red pepper. Garnish with scallions and sesame seeds.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.


Miso Broth with Tatsoi-Enoki Salad

Recipe courtesy of Ming Tsai

Roast Hanger Steak, Port Wine and Shiitake Mushroom with Roast Shallots

Recipe courtesy of Richard Dowd

Wild Mushroom Soup with Sherry

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Saffron Poached Shrimp with Shaved Fennel and Citrus Vinaigrette

Recipe courtesy of Seamus Mullen

Goat Stew

Recipe courtesy of Robert Irvine

Pickled Uncooked Vegetables Namasu

Recipe courtesy of Curtis Aikens

Green Beans and Carrots with Ginger and Chiles

Recipe courtesy of Madhur Jaffrey

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories