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Diabetic Recipe: Spicy Asian Veggie Pasta

Makes 8 servings - can be served hot, at room temperature, or chilled - and as a meal or side dish.


  • 8 oz. angel hair rice pasta 
  • 2 tablespoons of rice wine vinegar 
  • 2 cloves minced garlic
  • 2 tablespoons lemon juice
  • 2 teaspoons of sesame oil
  • ¼ teaspoon red pepper flakes (more if you prefer it hotter)
  • 1 teaspoon of peanut oil
  • 1 cup chopped red, yellow or green pepper
  • 1 cup sliced sweet onion
  • ¼ cup gluten-free tamari
  • 1 cup broccoli florets
  • 1 cup shiitake mushrooms, sliced
  • 1 cup grape tomatoes


  • Cook the pasta according to package directions.
  • Make sauce by combining tamari, rice wine vinegar, lemon juice, garlic, sesame oil, and red pepper flakes together in a small bowl.
  • While pasta is cooking, heat peanut oil in a wok or large frying pan. Stir-fry peppers and onions. Add broccoli and mushrooms when onion and peppers begin to soften. Cook until soft. Stir in tomatoes and sauce. Heat through. Add noodles and mix well.

Nutrition per Serving

Calories: 145
Protein: 4 g
Fat: 2 g 
Carbohydrate: 28 g
Fiber: 1 g

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