Description
A savory, budget-friendly fusion dish combining spaghetti with Asian-inspired flavors for a quick and satisfying meal.
Ingredients
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12 oz (340 g) spaghetti
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2 tbsp vegetable oil
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1 medium onion, diced
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3 cloves garlic, minced
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1 medium carrot, julienned
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1 cup (150 g) shredded cabbage
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1 cup (100 g) sliced bell peppers
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1 cup (150 g) cooked chicken alternative or cooked vegetables
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1/4 cup (60 ml) low-sodium soy sauce
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2 tbsp (30 ml) oyster-free stir-fry sauce
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1 tbsp (15 ml) sesame oil
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1 tbsp (12 g) brown sugar
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1/2 tsp black pepper
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1/2 cup (120 ml) reserved pasta water
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Optional garnish: green onions, sesame seeds
Instructions
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Cook spaghetti until al dente; reserve pasta water, then drain.
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Heat vegetable oil in a skillet and sauté onions. Add garlic and cook until fragrant.
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Add carrot, cabbage, and bell peppers; stir-fry until slightly softened.
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Add chicken alternative or extra vegetables if using.
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Mix soy sauce, stir-fry sauce, sesame oil, brown sugar, and pepper. Pour into skillet.
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Add spaghetti and toss to coat; add pasta water as needed.
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Garnish and serve warm.
Notes
Use any vegetables you have on hand; this recipe is highly flexible and budget friendly.
- Prep Time: 10 minutes
- Cook Time: 15 minutes