Singapore-Style spaghettini with shrimp and vegetables

Make Asian stir-fry noodles with Catelli® Healthy Harvest® Ancient Grains pasta

Love Asian food but think you have to buy too many ingredients? In a pinch, you can substitute Catelli® Healthy Harvest® Ancient Grains spaghetti or spaghettini for Asian noodles to make this bold stir-fry noodle dish. 

This pasta has 100 per cent Canadian whole wheat with five ancient grains: quinoa, teff, amaranth, millet and sorghum. So, anything you make with this is pretty much instantly better for you.

Tip: Add your favourite Asian hot sauce, like sriracha, sambal oelek or chili garlic sauce, for spicy noodles. 

1 package Catelli® Healthy Harvest® Ancient Grains Spaghettini
2 tbsp soy sauce
2 tbsp rice wine vinegar
1 tbsp oyster sauce
1 tsp sesame oil
1 tsp granulated sugar
2 tbsp canola oil
1 lb peeled and deveined 21/25 count shrimp, patted dry
1/4 tsp salt
1 rib celery, thinly sliced on an angle
1 carrot, thinly sliced on an angle
1/2 onion, thinly sliced
1 small red pepper, cut into thin strips
2 cups small broccoli florets
3 cloves garlic, minced
1 tbsp minced ginger
1 tbsp curry powder
1 cup bean sprouts
2 green onions, thinly sliced on an angle
1/4 cup whole toasted cashews

Cook spaghettini according to package directions, reserving 1/3 cup (75 ml) pasta water; drain. Whisk soy sauce, rice wine vinegar, oyster sauce, sesame oil and sugar; set aside.

Meanwhile, heat half the oil in a large nonstick skillet or wok set over high heat. Add shrimp and salt; sauté for 2 to 3 minutes or until they turn pink and start to curl. Transfer to plate.

Add remaining oil in skillet. Sauté celery, carrot, onion, red pepper and broccoli for 2 to 3 minutes. Add garlic, ginger and curry powder. Continue to sauté until vegetables are tender crisp.

Add cooked shrimp and soy sauce mixture; stir until shrimp are heated through and cooked through. Add pasta and reserved pasta water and toss until well combined.

Garnish with bean sprouts, green onions and sesame seeds.

Per serving: 561 calories, 15 g fat, 190 mg cholesterol, 689 mg sodium, 76 g

carbohydrates,  11 g fibre, 7.5 g sugar, 32 g protein.

4 servings
Prep Time:
20 minutes
Cook Time:
10 minutes