Mandarin Orange Vegetable Stir-Fry
I have a problem when it comes to making spaghetti. I always, without fail make too much pasta to go with the amount of sauce I heat. So I always end up with a whole big bowl of leftover spaghetti noodles with no sauce. So I’m then left with the task of figuring out ways for those noodles not to just get tossed out after a week of sitting in the fridge.
That’s where this Mandarin Orange Vegetable Stir-Fry comes in! This was a perfect way to use up the leftover spaghetti. I was originally planning to serve the vegetables over rice but since I had the noodles, I decided to make it more like a lo-mein dish & we loved it. Plus it made really good cold leftovers for lunch the next day!!
YIELD: serves 3-4
- 1 bag (16 ounces) sugar snap stir-fry frozen vegetable mix
- 1 tablespoon canola oil
- 1/2 box (about 8 ounces) cooked spaghetti noodles, I used leftovers from cooking a 1 pound box
- 1 package (3.98 fluid ounces) Simply Asia Mandarin Orange Stir-Fry Sauce
- 2 cups bagged coleslaw mix
- 1 can (10.5 ounces) mandarin orange, drained
- In a large skillet, heat the oil over medium heat. Stir-fry the vegetables until crisp-tender. Add in the spaghetti noodles & allow the noodles to heat through, stirring frequently.
- Once the noodles are heated, add in the sauce & coleslaw mix. Stir to combine and allow to cook until the sauce is heated and coleslaw has started to soften. Add in the oranges, toss to combine and allow to cook for just a minute or two longer.