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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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From Phoenix, Arizona, Kay Bergeron reports, One of the things my husband and I share is a love of Asian food. At the end of the week, I go through the fridge, looking for leftover vegetables and meats to use in my leftovers chow mein'. If I have leftover spaghetti noodles, I use them to make these stir-fried noodles. Otherwise, I just cook up a fresh pot. Ingredients:
2 quarts water |
1 tablespoon chicken bouillon granules |
1 package (16 ounces) thin spaghetti |
1 tablespoon reduced-sodium soy sauce |
1 tablespoon reduced-sodium teriyaki sauce |
1-1/2 teaspoons chinese five-spice powder |
1/8 teaspoon white pepper |
1/4 cup canola oil |
1/2 cup thinly sliced onion |
1 cup fresh snow peas |
1/2 cup chopped green onions |
Directions:
1. In a Dutch oven, bring water and bouillon to a boil. Add spaghetti. Return to a boil; cook, uncovered, for 6 minutes or until almost tender. Drain, reserving 1/2 cup cooking liquid. Add soy sauce, teriyaki sauce, five-spice powder and pepper to reserved liquid; set aside. Set spaghetti aside.
2. In a large nonstick skillet or wok, heat oil until hot. Add onion and saute for 2 minutes. Add peas; saute 2 minutes longer. Stir in reserved spaghetti. Add reserved soy sauce mixture to pan. Simmer, uncovered, for 3-4 minutes or until liquid has evaporated. Sprinkle with green onions. Yield: 8 servings.
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