Stir Fry Spaghetti - Chinese stir fry noodles recipe

Ingrédients

• 225 g spaghetti ((See content above for "how to easily measure the servings of spaghetti".))
• 1/2 tbsp salt ((For boiling spaghetti))
• 2 tbsp cooking oil ((Vegetable oil or olive oil))
• 1 tbsp garlic ((Minced))
• 1 green onion ((Cut into 2-inch pieces))
• 1/2 cup carrot ((Shredded))
• 1/2 cup celery ((Cut slices diagonally))
• 1 cup cabbage ((Cut into strips))
• 3/4 tbsp sugar
• 1 tbsp sesame oil
• 1 tbsp oyster sauce
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp Chinkiang Vinegar ((or other black rice vinegar))

Préparation

1. 1

   Wash and cut all the vegetables listed in the ingredients list.

2. 2

   In a large pot, bring 3 liter of water to a boil over medium high heat. Add ½ tbsp of salt to the boiling water.

3. 3

   Reduce heat to medium low, add the spaghetti and cook it according to the package directions until al dente (my spaghetti took 10 minutes).

4. 4

   Optionally, cool down the spaghetti in iced water for a more al dente texture. Drain off the excess water.

5. 5

   Place the drained spaghetti into a large bowl, add all the seasonings listed under "Stir fry spaghetti sauce" over the spaghetti. Stir with a pair of tong until well mixed.

6. 6

   In a large frying pan, heat up 2 tbsps of cooking oil over medium high heat for 1 minute. Add in minced garlic, shredded carrot, and green onion pieces to stir fry for about 2 minutes until the carrots turn soft.

7. 7

   Add in celeries, cabbages, or any other vegetables of your choice (such as mushrooms, bean sprouts, or snow peas) to stir fry for about 2 minutes until they turn soft.

8. 8

   Pour the spaghetti with the sauce into the frying pan. Stir fry over medium high heat for 5 minutes, until all the sauce has been absorbed into the noodles. Tilt the pan to observe, there should be no sauce left on the bottom of the pan.

9. 9

   Transfer the stir fry spaghetti to two serving plates. Serve hot.