This is one of my go to recipes when I have extra veggies I need to use up. It’s fast and simple and can taste different depending on what you have that you need to use up!
Spaghetti noodles (about half a box)
Assorted vegetables like: carrots, onions, peppers, water chestnuts, bean sprouts, broccoli, or cabbage…
4 tbsp. soy sauce
1 tbsp. rice vinegar (white vinegar will work just as well if you don’t have any rice)
½ tbsp. honey
1 tbsp. brown sugar
1/4 cup water
Fresh garlic (1 or 2 cloves depending on how much you like garlic)
½ tbsp. Sriracha
First cook your Spaghetti noodles, making sure to leave them a little al dente, if you cook them too long they will end up as mush….no one likes that. After noodles are cooked set them aside.
Chop up all of your vegetables and add to a heated skillet, put about a ¼ cup of water in the skillet and add a small amount of oil, just enough that it will cover your veggies….about 1 tbsp. I love using wok oil, or sometimes you will see stir fry oil, these can be found in the Asian aisle in your grocery store. What makes it so good is there is already ginger and garlic infused in it so the oil alone will enhance the flavor. If you don’t have access to wok oil, vegetable or canola oil will work just fine. After your broccoli becomes tender remove the veggies.
If you want to add meat do so at this time, either slice up a chicken breast, beef or pork. Ground pork or turkey will work great with the recipe as well. Add the meat to your skillet with a pinch of black pepper garlic powder, and onion powder, and about a half a tbsp. of oil. Cook through, this won’t take long since your skillet should be quite hot. You want to be sure to cook it fairly quickly if you are using chicken otherwise it will dry out. While your meat is cooking add 1 tablespoon of soy sauce.
After your meat is cooked remove it as well. Let your skillet cool off slightly, if you don’t when you add your sauce in it will burn. After a few minutes, it should be cool enough add all of your sauce ingredients and cook it on a low heat until your garlic becomes aromatic and mixes with the sauce. In a small bowl take 1/2 a tablespoon of cornstarch and about 2 tablespoons of water and stir until all of the cornstarch is dissolved (you may have to add slightly more water, that’s completely fine, you just want to be sure that there are no lumps in the cornstarch). Add this mixture to your sauce and let it thicken. Once your sauce has thickened add back in your meat and veggies and now add your pasta, add as little or as much as you want, you basically just want your sauce to be able to cover everything. If you add everything and find you don’t have enough sauce just add some soy sauce. Once your sauce has mixed with your ingredients you are ready to go! You can add toasted sesame seeds or chopped green onions if you like that kind of thing…..which I really do myself!
Another tip: if you have leftovers just heat once again in a skillet and it tastes just as good as the first time you made it!