Shanghai-Style Noodles

This particular evening I was in the mood for Asian flavors, but wanted something different and not laden with sauce.  I was also in the mood for pasta, but not my regular Italian fare.  What was I to do?  Luckily Clean Eating Magazine had just what I was looking for and it turned out rather well.  🙂


  • 8 oz whole-wheat spghetti
  • 5 crown broccoli, florets only
  • 1 juice orange, zested and juiced
  • 2 tbsp low-sodium soy sauce
  • 1/4 tsp red pepper flakes, plus additional for garnish
  • 1 tbsp ground ginger
  • 1 tsp olive oil
  • 3/4 lb beef sirloin strips, cut into 1/2-inch-thick, 2-inch-long pieces
  • 4 cloves garlic, chopped
  • 1/2 lb snow peas, rined well and trimmed


  1. Fill a large pot halfway with water and bring to a boil.  Add spaghetti, reduce heat to medium-high and simmer 5 minutes, stirring occasionally to prevent noodles from sticking.  Add broccoli and cook for 5 more minutes.  Drain and transfer to a large bowl.  Cover loosely to keep warm and set aside.
  2. Meanwhile, in a small bowl, whisk orange zest and juice, soy sauce, pepper flakes and ginger; set aside.
  3. In a large nonstick skillet, heat oil on medium for 1 minute.  Add beef and cook, turning occasionally, for 2 minutes.  Add garlic and saute, stirring occasionally for 2 minutes.  Add peas and orange juice mixture and stir to coat.  Saute for 2 minutes, until beef is cooked through.
  4. Add beef  mixture to spaghetti mixture and toss to combine.  Divede among serving plates.  If desired, garnish with additional pepper flakes.

Nutritional Info:
Serving – 2 cups | Fat 8g | Carbs 52g | Fiber 10g | Sugar 6g | Protein 26g | Sodium 357mg | Cholesterol 41mg


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