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RCC Cookbook

Vegetable Pasta à la Mode

Submitted by Rajeswari Sundaramoorthi, STEM professor

Veggie Pasta


  • 1 box of pasta 250g   Any noodles (Chinese or Ramen), vermicelli can be used.
  • 1 cup chopped cabbage
  • 1 cup chopped carrots
  • I cup  chopped zucchini 
  • 1/2 onion chopped
  • The sauces can be changed to suit the theme of the day

Variations of Sauces

  • soy/sriracha, for south Asian flavor
  • tomato/onion sauce for an European (Italian) flavor
  • tamarind juice, brown sugar, chili flakes and galangal for Thai flavor
  • tomato sauce, tamarind juice with chat masala, and chili flakes for an Indian flavor


1.  Prepare the noodles as per instructions in the box. Add 2 tbs of olive/ any oil of your choice and mix it and keep it aside (mixing with oil keeps the noodle/pasta from drying out).

2.  Add 2 tbs oil of your choice to a wok.   Add the green chilies, onions followed by garlic, when these are wilted, add the cabbage, carrots, Zucchini and cook them until al dente. When cooked add, salt to taste followed by a mix of ginger, soy sauce, Sriracha and coconut amino. Mix it well.

3.  Pour this mix over the cooked pasta/ noodles and mix it.

 Add toasted sesame seeds, cilantro, toasted cumin and peanuts on top to present it.

Mix well just before serving!