You fancy a quick Chinese supper, so off you go to the cupboard and – NO NOODLES!! No problem, use spaghetti. This is more or less the same recipe your takeaway would use for chow mein, and it is just as tasty. We have made this recipe vegetarian, but carnivores need only add chicken, prawns, beef or pork (make sure your meat is properly cooked – stir fry it thoroughly before adding the other ingredients). If you like your food to have a kick, add a teaspoon of our Szechuan stirfry blend.
01.
Ingredients
Spaghetti, cooked al dente
1 Onion, sliced
1 Green Pepper, sliced
3 cloves Garlic, finely chopped
1in Ginger, finely chopped
1 Red Chilli, thinly sliced
2 bunches Pak Choi
6 White Mushrooms, sliced
6 Spring Onions, sliced
3tsp Sesame Oil
1tbs Light Soy Sauce
1tsp Five Spice Powder
02.
Method
Cook your spaghetti, keeping it very al dente (if it is cooked too much, it will not take well to stir frying). Drain and run under cold water, put to one side. Now heat your wok and add a spoon or so of vegetable oil. Add the garlic and ginger, then the onions, and stir fry 1 minute. Add the rest of the vegetables and keep stirring until they cook down a little (you want to keep them crispy though). Next add the sesame oil, the soy sauce and the five spice, stirring all the time. Finally add the cooked spaghetti, and stir fry for another minute or so, until it is all well mixed together and the spaghetti is properly heated through.
