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In the Philippines and in many Asian countries, noodle dishes, commonly referred to as chow mien, most often use rice or egg noodles. One can hardly imagine the use of wheat-based pasta in preparing chow mien.
This recipe is basically a chow mien dish, albeit vegetarian, but uses Spaghetti in lieu of rice or egg noodles.
450 grams, Spaghetti noodles, cooked according to package directions
1 cup broccoli florets
1 cup sno peas
1 cup buttom mushrooms, sliced in half
1 large carrot, peeled and julienned
1 thumb ginger, peeled and chopped
1 small green pepper, seeded and thinly sliced
1/2 cup teriyaki sauce
1/2 cup soy sauce
1/2 cup brown sugar
Ground pepper to taste
1/2 cup chopped green onions for garnish
1/3 cup Sesame oil
In a large pot or pan, heat 1/3 of the Sesame oil. Add carrots and cook for about two minutes. Remove from heat and set aside. In the same pot, add broccoli and a little water and cook for one minute. Add in sno peas and bell pepper and continue cooking for another minute. Remove from heat and set aside. Add another 1/3 of the Sesame oil to the pot. Add in the mushrooms, and about half of the teriyaki sauce and continue until the mushrooms become tender. Remove from heat and set aside. Add the rest of the Sesame oil and the cooked spaghetti. Add soy sauce, water, brown sugar and pepper to taste and stir-fry for several minutes, making sure the noodles are evenly coated with the sauce. Add in all the cooked vegetables and the remaining teriyaki sauce and continue to stir-fry for 2-3 minutes. Remove from heat and transfer to a serving platter. Garnish the noodles with the green onions.
First published in https://mybaykitchen.wordpress.com/2018/06/15/a-vegan-spaghetti-mien/
Rene Astudillo is a writer, book author and blogger and has recently retired from more than two decades of nonprofit community work in the Bay Area. He spends his time between California and the Philippines.
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