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Sweet and nutty stir-fry

GEHA | January 8, 2021

The homemade version of a takeout favorite has less saturated fat and sodium.

Pasta Ingredients:

4 ounces dried vermicelli or spaghetti, broken in half
2 teaspoons curry powder

Sauce Ingredients:

2 tablespoons sugar
2 tablespoons soy sauce (lowest sodium available)
2 tablespoons balsamic vinegar
1 teaspoon cornstarch
1/4 teaspoon crushed red pepper flakes
1/3 cup fresh orange juice
2 teaspoons grated orange zest


Stir-fry Ingredients:

1 teaspoon canola oil OR 1 teaspoon corn oil
1/2 cup thinly sliced onion
2 cups bite-size broccoli florets (about 5 ounces) 1 cup thinly sliced (not shredded) red cabbage
1 cup matchstick-size carrot strips
1/2 cup unsalted, unoiled peanuts (dry-roasted)



  1. Prepare the pasta using the package directions, omitting the salt and oil and adding the curry powder. Drain well in a colander.
  2. Meanwhile, in a small saucepan, combine the sauce ingredients, stirring until the cornstarch is completely dissolved. Bring to a boil over medium-high heat and boil for 1 minute. Remove from the heat. Stir in the orange zest. Set aside.
  3. In a large nonstick skillet, heat the oil over medium-high heat, swirling to coat the bottom. Cook the onion for 1 minute. Stir in the broccoli, cabbage, and carrots. Cook for 4 minutes, or until just tender-crisp, stirring frequently.
  4. Transfer the pasta to a serving platter. Top with the broccoli mixture. Pour the sauce over all. Sprinkle with the peanuts..

Makes 4 servings.

Nutritional values per serving:

305 calories
11.5 g total fat
1.5 g saturated fat
44 g carbohydrate
12 g
261 mg



Reprinted on January 8, 2021, courtesy of the American Heart Association. For more, visit