Spaghetti Chow Mein

Ingredients

225 g spaghetti

½ tbsp salt

2 tbsp Olive oil

1 tbsp garlic (Minced)

1 green onion

½ cup carrot (Shredded)

½ cup celery (Cut slices diagonally)

1 cup cabbage (Cut into strips)

Stir Fry Chow Mein sauce

¾ tbsp sugar

1 tbsp sesame oil

1 tbsp oyster sauce

2 tbsp light soy sauce

1 tbsp dark soy sauce

1 tbsp Chinkiang Vinegar (or other black rice vinegar)

Instructions

Wash and cut all the vegetables listed in the ingredients list.

In a large pot, bring 3 liter of water to a boil over medium high heat. Add ½ tbsp of salt to the boiling water.

Reduce heat to medium low, add the spaghetti and cook it according to the package directions until al dente (my spaghetti took 10 minutes).

Drain off the excess water

Place the drained spaghetti into a large bowl, add all the seasonings listed under "Stir Fry Chow Mein sauce" over the spaghetti.

Stir with a pair of tong until well mixed.

In a large frying pan, heat up 2 tbsps of cooking oil over medium high heat for 1 minute. Add in minced garlic, shredded carrot, and green onion pieces to stir fry for about 2 minutes until the carrots turn soft. **(I like to use the coleslaw cabbage mix)

Add in celeries, cabbages, or any other vegetables of your choice (such as mushrooms, bean sprouts, or snow peas) to stir fry for about 2 minutes until they turn soft.

Pour the spaghetti with the sauce into the frying pan. Stir fry over medium high heat for 5 minutes, until all the sauce has been absorbed into the noodles. Tilt the pan to observe, there should be no sauce left on the bottom of the pan.

Transfer the stir fry spaghetti to two serving plates. Serve hot.