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Asian-inspired spaghetti

Asian-inspired spaghetti


This vibrant, refreshing side makes a change from the usual pasta salad. Serve it up at your next BBQ!

  • Feeds 4 Feeds 4
  • Ready in 25 minutes

Each serving contains

  • Energy
    2026kj 483kcal
  • Fat
    Med 27%
  • Saturates
    Low 13%
  • Sugar
    Med 21%
  • Salt
    Med 13%

% of adult’s reference intake | Carbohydrates per serving : 65g

Bring Co-op to your front door

Big Bag Option


  • 2 tbsp rice wine vinegar
  • 1 tsp Co-op light soy sauce
  • 2 tbsp Co-op clear honey
  • 1 garlic clove, crushed
  • 2 tbsp ginger paste
  • 3½ tbsp Co-op vegetable oil
  • 2 tbsp Co-op toasted sesame oil
  • 1 tbsp sesame seeds, toasted
  • 250g Co-op spaghetti
  • 240g pack Co-op carrot, broccoli, babycorn and sugar snap peas
  • 2 tbsp chopped coriander, plus extra to garnish
  • 2 spring onions, finely sliced


  1. Whisk the vinegar, soy, honey, garlic and ginger in a bowl
  2. Mix 3 tbsp of the vegetable oil with the sesame oil in a separate bowl, then slowly drizzle into the soy mixture, whisking as you go
  3. Stir in the sesame seeds and set aside
  4. Meanwhile, cook the spaghetti according to the pack instructions
  5. Drain, then refresh in cold water
  6. Put the remaining oil in a large frying pan over a high heat
  7. Stir fry the mixed veg for 2-3 mins, until just tender but still with some crunch.
  8. Put in a large bowl with the spaghetti, coriander and half the spring onion, along with the dressing, and toss to combine
  9. Garnish with the remaining coriander and spring onion to serve

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