Wok Vegetalbe Pasta Recipe. Super Complete!

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How about making these wok vegetable pasta recipe? A simple, easy, delicious recipe and also super yielding! And if you never dared to mix vegetables with pasta, this is your chance! You can’t imagine how amazing this combination is!

This dish derives from a typical Chinese food called chop suey which means “mixed pieces”. Although chop suey originally consists of stir-frying meat with vegetables in a wok and serving it along with steamed rice, this has changed over time. And today we can find different versions made with different ingredients.

This recipe usually enchants because it is super versatile, it allows you to change ingredients according to the tastes and convenience of each one. In addition, it is a meal that with a small amount of each ingredient, a tasty, nutritious and yielding dish is achieved. So it is a very good option for large families.

Let’s talk a bit about the recipe:

The ingredients used to make this wok vegetable pasta recipe is just an example. Because you can modify them according to what you have in your house or you want to spend on this. Although you have to consider the cooking times of each ingredient and keep an order when adding to the wok.

Therefore, the vegetables that are tougher and need a longer cooking time will be added first. Consequently, the other ingredients using the same criteria. The idea is that the vegetables are tender but whole. Not keeping an order in terms of cooking, some will cook before others and it may be a puree.

A very important piece of advice is not to salt the vegetables during cooking to prevent them from giving off excess liquid. If there is an excess of liquid, the chop suey will be like a soup, with the vegetables boiled and not sautéed. If you use soy sauce, it will not be necessary because it is already salty enough. Otherwise, salt and season to taste afterwards.

Different types of meat and fish can be used (chicken, pork, beef, shrimp, prawns, etc). A secret is to marinate the meat with soy sauce for a while before cooking, this will give it a particular and exquisite flavor. Vegetarians or vegans, you can skip and make the recipe only with vegetables and noodles.

The pasta that is usually used is rice pasta. But this time I wanted to make them with ordinary packet pasta (they work just as well). Indistinctly, whatever pasta they have chosen, they are cooked before adding to the wok. And their cooking is always done almost al dente to avoid overcooking them after sautéing them with the rest of the ingredients.