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    Home » Recipes » Main Dish

    Asian Spaghetti with Garlic and Vegetables

    Mar 18, 2013 by Kaitlin

    Spaghetti with an Asian-inspired twist! This easy, vegan, 30-minute meal comes together quick and makes a great weeknight meal. Plus it's simple to adapt with your own favorite vegetables.

    Vegan Asian style garlic spaghetti in a bowl

    This vegan Asian-style spaghetti is easy to assemble and so satisfying.

    Plus it's only 7 simple ingredients!

    It's a great dish to adapt with your own favorite vegetables. So change it up however you see fit, or with seasonal veggies.

    Noodles and vegetables cooking in a large skillet with tongs

    Ingredients for Asian Spaghetti

    For this recipe you will toss together in a large skillet or wok:

    • Spaghetti pasta: Use gluten-free if desired. I use a brown rice and quinoa blend. But you can also use ramen noodles, lo mein noodles, rice noodles, etc.
    • Mushrooms: I like cremini, but use your own favorites or what's available. White button, portobello, or shiitake would be tasty too.
    • Snow peas: Or substitute sugar snap peas, or even frozen sweet green peas.
    • Carrots
    • Green onion (scallion): Or substitute red onion for a stronger flavor.
    • Garlic cloves
    • Tamari: Or substitute soy sauce, but I use tamari for gluten-free. Be sure to use low sodium if desired. Coconut aminos could also work.
    • Ginger: This is optional, but you can include a half teaspoon of freshly grated ginger root for even more flavor and warmth.
    Asian garlic spaghetti with snow peas, mushrooms, carrots in a pan

    Customizing

    Flavors: Freshly grated ginger, rice vinegar, and toasted sesame oil are optional additions as well. I also like to garnish with sesame seeds before serving.

    Vegetables: Add and sauté other veggies as you see fit. Asparagus, broccoli, red bell pepper, spinach, baby bok choy, mung bean sprouts, zucchini squash, water chestnuts, and napa cabbage are fantastic.

    Serving

    Warm or cold: We think it tastes great both warm and cold, so the leftovers are a perfect take-along lunch with no need to reheat in the microwave (unless you prefer it!)

    Add a protein: You can also pair these Asian noodles with tofu, tempeh, or vegan chicken. A few ideas include Easy Baked Tofu, Asian-Style Garlic Tofu, and Teriyaki Baked Tofu.

    Bowl of vegan pasta with snow peas, mushroom, and carrot

    For more inspiration, also browse all easy vegan dinner recipes.

    Vegan Asian style garlic spaghetti in a bowl

    Asian Spaghetti with Garlic and Vegetables

    Spaghetti with an Asian-inspired twist! A 30-minute meal that is simple to adapt with your own favorite veggies.
    5 from 4 votes
    Print Recipe Pin Recipe Comment
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 minutes
    Author: Kaitlin - The Garden Grazer
    Course: Main Dish
    Cuisine: Gluten-Free Option, Oil-Free, Vegan
    Servings: 4 medium bowls

    Ingredients

    • 8 oz. spaghetti* (gluten-free if desired)
    • 8 oz. mushrooms (I use cremini)
    • 5 oz. snow peas (about 1.5 cups)
    • 2 medium carrots
    • 6 green onions
    • 3-4 cloves garlic
    • 1/4 cup tamari (or less)
    • Optional: 1/2 tsp. freshly grated ginger, 2 tsp. toasted sesame oil

    Toppings (optional):

    • Sesame seeds, mung bean sprouts

    Instructions

    • Cook spaghetti* according to package directions, leaving al dente (not mushy). Drain and set aside when finished.
    • Meanwhile, slice mushrooms, cut green onions in 1/2″ pieces, and cut carrots into matchsticks/julienned (or shred/dice for quicker prep). Mince garlic.
    • In a large skillet over medium-high heat, sauté mushrooms for 2-3 minutes. (Use 3 Tbsp. water/broth for no-oil sauté method, or toasted sesame oil for more flavor if desired.)
    • Add snow peas, carrots, and green onion. Cook for 5 minutes or until crisp-tender.
    • Reduce heat to medium. Add minced garlic (and any freshly grated ginger if using). Stir and sauté for 1 minute.
    • Add cooked spaghetti and tamari. (I use about 1/4 cup tamari, but start with 2-3 Tbsp. for less salty.)
    • Toss well to combine and heat for 2-3 minutes. Top with sesame seeds if desired. Serve warm immediately or chilled.

    Notes

    *Noodles: I use gluten-free brown rice + quinoa spaghetti, and I break them in half before cooking for easier manageability.
    Adapted from Taste of Home.

    Nutrition Per Serving (Estimate)

    Nutrition Facts
    Asian Spaghetti with Garlic and Vegetables
    Amount per Serving
    Calories
    253
    % Daily Value*
    Fat
     
    2
    g
    3
    %
    Saturated Fat
     
    1
    g
    6
    %
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    1
    g
    Potassium
     
    438
    mg
    13
    %
    Carbohydrates
     
    52
    g
    17
    %
    Fiber
     
    4
    g
    17
    %
    Sugar
     
    5
    g
    6
    %
    Protein
     
    10
    g
    20
    %
    Vitamin A
     
    5660
    IU
    113
    %
    Vitamin C
     
    28
    mg
    34
    %
    Calcium
     
    47
    mg
    5
    %
    Iron
     
    2
    mg
    11
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you make this recipe?Leave a star rating or comment below!

    If you are enjoying this vegan Asian Spaghetti with Vegetables recipe, also feel free to check out:

    • Portobello Fajitas
    • Easy Peanut Noodles
    • Broccoli Cashew Stir Fry
    • Creamy Sun-Dried Tomato Mushroom Pasta
    • Broccoli with Asian-Style Garlic Sauce

    Follow The Garden Grazer on Instagram, Pinterest, or Facebook for more updates and inspiration.

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    Reader Interactions

    Comments

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      Recipe Rating:




    1. Diane Keller

      April 17, 2018 at 2:58 pm

      Delicious and easy! Loved the fresh taste. I think I will add some tofu next time.

      Reply
      • Kaitlin | The Garden Grazer

        April 24, 2018 at 5:20 pm

        Great call with the tofu next time! Thanks for sharing!

        Reply
    2. Kanikkia Felton

      January 01, 2018 at 8:26 pm

      I used rice noodles and frozen stir fry veggies that I had on hand and it was delicious.

      Reply
      • Kaitlin | The Garden Grazer

        January 09, 2018 at 6:13 pm

        So great and fantastic substitutions! Glad you enjoyed - thanks for sharing!

        Reply
    3. Tricia Miller

      January 17, 2016 at 7:39 pm

      I am thinking about making this for meal prep next week. Would it make 4 lunches?

      Reply
      • Kaitlin | The Garden Grazer

        January 18, 2016 at 8:36 pm

        Yep, I'd estimate 4-5 servings. Hope you enjoy - meal prepping is a great idea!

        Reply
    4. Stephanie Roberts

      August 08, 2015 at 8:28 pm

      Made this a few weeks ago and it was delicious! I will be making it again this week!

      Reply
      • Kaitlin | The Garden Grazer

        August 09, 2015 at 2:24 pm

        So glad you enjoyed it enough to give it another go!

        Reply
    5. Anonymous

      June 20, 2013 at 10:20 pm

      Loved this one too! My kids gobbled it up, too!

      Reply
      • Kaitlin | The Garden Grazer

        June 21, 2013 at 6:23 pm

        So great!

        Reply

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    Hi, I'm Kaitlin!
    I share vegan recipes that are easy & healthy. (Mostly whole food plant-based, oil-free, & gluten-free.) About Me →

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