When most people think of spaghetti, they usually think of a hearty tomato sauce, pesto or olive oil. However, spaghetti is a versatile pasta that works well with many other cuisines. I love to use it in many Asian style dishes, including a basic noodle stir-fry. Besides, the Chinese are on record for having eaten pasta as early as 5,000 B.C, so spaghetti is no stranger to those lovely flavors. For today's special I've found a simple, home-style Chinese dish that incorporates spaghetti. To check out the recipe, read more
1 package of spaghetti (8 oz)
1/4 cup extra virgin olive oil
1/2 lb mushrooms, sliced
3 green onions, chopped
1 medium carrot, shredded
1/4 cup soy sauce
1/4 tsp crushed red pepper flakes
- Cook spaghetti; drain.
- Return to saucepan; keep warm.
- Meanwhile, in 12" skillet over medium heat, cook mushrooms, onions and carrot in hot oil until vegetable are tender crisp, stirring quickly and frequently.
- Spoon vegetable mixture into spaghetti in saucepan.
- Add soy sauce and crushed red pepper.
- Toss gently to mix all ingredients well.
- Can be served warm or chilled.
You can always try changing it up by replacing with whole wheat spaghetti or adding more crunchy vegetables, such as red peppers.