Spaghetti Lo Mein Hack
A clever fusion dish that transforms classic Italian pasta into a savory, vegetable-packed Chinese takeout favorite.
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Ingredients
- 1 pound Dry Spaghetti
- 1/4 cup Soy Sauce
- 1 tablespoon Sesame Oil
- 1 tablespoon Brown Sugar
- 1 teaspoon Fresh Ginger, minced
- 3 cloves Garlic, minced
- 1 cup Shredded Carrots
- 1 cup Snow Peas
- 1 cup Sliced Mushrooms
- 1 tablespoon Baking Soda(optional)
- 2 tablespoons Vegetable Oil
- 1/2 cup Green Onions, sliced
Instructions
- 1
Boil a large pot of water and add the baking soda; this alters the pH to give the spaghetti a springy, alkaline texture similar to lo mein noodles.
- 2
Cook the spaghetti according to package directions until al dente, then drain and set aside.
- 3
In a small bowl, whisk together the soy sauce, sesame oil, brown sugar, ginger, and half of the minced garlic to create the sauce.
- 4
Heat vegetable oil in a large skillet or wok over medium-high heat.
- 5
Add the remaining garlic, mushrooms, carrots, and snow peas, stir-frying for 3-4 minutes until tender-脆 (tender-crisp).
- 6
Add the cooked spaghetti to the skillet and pour the sauce mixture over the top.
- 7
Toss everything together for 2 minutes using tongs until the noodles are evenly coated and heated through.
- 8
Garnish with sliced green onions and serve immediately.
Nutrition per Serving
420
Calories
14g
Protein
72g
Carbs
9g
Fat
4g
Fiber
6g
Sugar
980mg
Sodium
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