Asian Ginger Root Trenette Vegetable Stir Fry

Serving Size: 4-6


1 lb. Pappardelle’s Asian Ginger Root Trenette
1/3 cup soy sauce
3 tablespoons water
2 tablespoons rice wine vinegar
1 tablespoon sesame oil
2 teaspoons sugar
1 tablespoon cornstarch
¼ teaspoon crushed red pepper flakes
¼ teaspoon dry mustard
2 tablespoons vegetable oil
1 lb. broccoli, cut into 1-inch florets
7 oz. shiitake mushrooms, stems removed & thinly sliced
1 red bell pepper, thinly sliced
3 cloves garlic, finely chopped
3 scallions, thinly sliced, white/light green & dark green parts separated
1 tablespoon grated fresh ginger


  1. In a small bowl, whisk the soy sauce, water, rice wine, sesame oil, sugar, cornstarch, red pepper flakes and dry mustard together. Set aside.
  2. In a large non-stick skillet, bring 1 inch of water to a rapid boil. Add broccoli and cook for 2-3 minutes, or until tender-crisp. Strain the broccoli in a colander and then run under cold water to stop the cooking process. Drain and set aside.
  3. Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente, about 8-10 minutes. Drain pasta.
  4. Meanwhile, add 2 tbsp. of oil to a skillet and heat over high heat. Add mushrooms and red peppers and cook, stirring occasionally, for 5-6 minutes, or until mushrooms are browned and peppers softened. Add garlic, white/light green scallions, and ginger. Cook, stirring constantly, until fragrant, about 30 seconds. Return broccoli to the pan and cook until warmed through, about 1 minute. Add the reserved sauce. Toss and cook until the sauce is thickened and the vegetables are evenly coated, about 30 seconds.
  5. Toss the vegetables with the pasta. Garnish with dark green scallions. Serve and enjoy!