One of the things my husband and I share is a love of Asian food. At the end of the week, I go through the fridge, looking for leftover vegetables and meats to use in my "leftovers chow mein'. If I have leftover spaghetti noodles, I use them to make these stir-fried noodles. Otherwise, I just cook up a fresh pot. —Kay Bergeron, Phoenix, Arizona
Ingredients
- 2 quarts water
- 1 tablespoon chicken bouillon granules
- 1 package (16 ounces) thin spaghetti
- 1 tablespoon reduced-sodium soy sauce
- 1 tablespoon reduced-sodium teriyaki sauce
- 1-1/2 teaspoons Chinese five-spice powder
- 1/8 teaspoon white pepper
- 1/4 cup canola oil
- 1/2 cup thinly sliced onion
- 1 cup fresh snow peas
- 1/2 cup chopped green onions
Directions
- In a Dutch oven, bring water and bouillon to a boil. Add spaghetti. Return to a boil; cook, uncovered, for 6 minutes or until almost tender. Drain, reserving 1/2 cup cooking liquid. Add soy sauce, teriyaki sauce, five-spice powder and pepper to reserved liquid; set aside. Set spaghetti aside.
- In a large nonstick skillet or wok, heat oil until hot. Add onion and saute for 2 minutes. Add peas; saute 2 minutes longer. Stir in reserved spaghetti. Add reserved soy sauce mixture to pan. Simmer, uncovered, for 3-4 minutes or until liquid has evaporated. Sprinkle with green onions.
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