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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 36 |
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The trick to this recipe is drying out the noodles, more work but makes a big difference in the finished recipe. You don't have to dry the noodles if you don't want to. This recipe is for a large amount because I freeze some for a later meal. Please feel free to downsize your servings. The amount of servings and cook time are approximate depending on how big of a batch you make. Ingredients:
4 lbs cooked spaghetti |
2 cups soy sauce |
1/2 cup brown sugar |
1/2 cup vegetable oil |
1/2 cup oyster sauce |
3 lbs pork loin |
1 large spanish onion, chopped |
2 lbs fresh sliced mushrooms |
1 lb shredded carrot |
2 lbs fresh bean sprouts |
3 teaspoons ginger-garlic paste |
Directions:
1. Mix spaghetti with the soy sauce, brown sugar, vegetable oil and oyster sauce making sure to mix it well.
2. Spray a large cookie sheet with Pam spray and cover the pan with a layer of the spaghetti and bake in a 350 degree oven for 30 minutes turning the spaghetti every 10 minutes until it drys out , you will see the difference. Continue until all the pasta has been dryed out.
3. Stir fry the pork loin that has been sliced into strips in vegetable oil,.
4. remove and set aside. Use your favorite teriyaki recipe for the pork.
5. Stir fry the onion and mushrooms in vegetable oil along with the garlic and ginger paste available in the Asian dept. of grocery store until soft.
6. Add the rest of the vegetables mixing well and cook for about 2 minutes.
7. Add vegetables and pork to spaghetti mix and mix together well making sure everything is evenly distributed.
8. Great for OAMC.
9. Enjoy.
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