KITTENCAL'S QUICK 5-MINUTE CHINESE NOODLES
I make this often it's easy and a great way to use up leftover cooked spaghetti, after you chop the garlic and green onions this takes only about 5 minutes to make, the amounts listed are really only a guideline you may use any amount of spaghetti and adjust all other ingredients to suit your taste --- I have left the chili flakes as optional you may omit or adjust to heat level, we like spicy so I always use lots! --- make certain to use only cold spaghetti for this, you may use cooked Chinese soba noodles if desired in place of the spaghetti, I like to add in a few teaspoons sesame oil also while cooking, prep time does not include cooking the spaghetti
Provided by Kittencalrecipezazz
Categories Spaghetti
Time 10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cook the spaghetti in boiling water until al dente (it is best to slightly under cook) drain then rinse well under cold water, then drain again; transfer to a bowl, cover and refrigerate until cold.
- Heat oil in a large skillet over medium-high heat; add in the chopped garlic and chili flakes, cook stirring for 2 minutes.
- Add in the cold spaghetti and toss using long tongs until the pasta is hot.
- Pour the soy sauce over the hot pasta and continue tossing with tongs adding in more soy sauce if needed until you have the desired flavor that you want.
- Season with black pepper if desired.
- Transfer to a bowl then toss with chopped green onions.
Nutrition Facts : Calories 232.7, Fat 9.7, SaturatedFat 1.3, Sodium 357.6, Carbohydrate 30.6, Fiber 1.5, Sugar 1.3, Protein 5.8
CHINESE NOODLE & VEGETABLE STIR FRY (FOR ONE)
A modified Chinese noodle recipe from KittenCal's 5-Minute Chinese Noodles, with a healthy vegetable stir-fry. You can use any kind of noodles, actually. The gravy is what really makes the dish. :D
Provided by theforeignland
Categories One Dish Meal
Time 20m
Yield 1 plate of noodles/stirfry, 1 serving(s)
Number Of Ingredients 10
Steps:
- Wash the cooked spaghetti, make sure it is damp.
- Prepare broccoli florets. Peel and slice carrot. Slice button mushrooms into thin slices. Chop up garlic cloves.
- Heat up some olive oil in a wok. When hot, pour out excess oil from wok. (I don't like my food oily, so I do this; but it's optional.).
- Fry 1/2 of the chopped garlic until fragrant. Add carrots and stir-fry, making sure heat is evenly spread. After about a minute, add broccoli florets. Stir-fry for a few minutes, until broccoli begins to darken, and then add the mushrooms and continue stir-frying for about a minute.
- Turn heat down and add 1/2 cup water to the wok. Add 1 tbsp soy sauce and 1 tbsp mirin sauce. Continue stir-frying for a couple of minutes.
- Turn the stove off and cover the wok with a lid to make sure it remains warm.
- Prepare another wok by heating up some olive oil. Pour out any excess oil.
- Fry the rest of the garlic until fragrant. Add the spaghetti and stir-fry, making sure to mix well.
- Add 2 tbsp soy sauce (or to taste) and mix well. Turn heat down a little bit and add 1/4 cup water. Continue stir-frying for a few minutes before turning your stove off.
- Pour spaghetti and the spaghetti's 'sauce' into a plate. Add the vegetable stir-fry on top, making sure that the vegetable stir fry's sauce is also added inches.
- Serve hot.
Nutrition Facts : Calories 311, Fat 14.6, SaturatedFat 2, Sodium 3156, Carbohydrate 34.2, Fiber 2.7, Sugar 3, Protein 12.6
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