Spaghetti Style Veggie Chow Mein

By • February 24, 2015 0 Comments

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Author Notes: How was everyone’s 4th of July weekend? I had the best weekend. Anyone wanna try and guess what I did? Absolutely nothing! Well besides the fact that I made chow mein and Szechuan broccoli. This weekend was full of laziness and being fat. I got to spend quality time with my family and eat all the tasty dishes I desired!

I’m sure you must be wondering what I mean by spaghetti style in my title. My aunt was quite tired on Saturday and didn’t have a desire to cook anything new. I said I wouldn’t mind helping out since I have not done anything all weekend! One of my aunt’s dance students was also over and said he would help out as well. So we collaborated and made a Chinese feast for dinner. Chili Tofu, Veggie Chow Mein, and Szechuan Broccoli with Mushrooms. My aunt had to make a run to the store to pick up some medicine and a few other things, so we gave her a couple of items to grab on the way back for our feast. Where she went, there were no soba noodles available or the proper kind of noodles for chow mein. She said she had spaghetti noodles at home. I didn’t think they would be a great substitute, but boy I was wrong! They were in fact a very delectable replacement! I loved it! So did the rest of the family!

Trust me! You have got to try it out!
Shruti Dixit


Serves 10

  • 1 packet Spaghetti
  • 1 piece Zucchini Julienned
  • 1/2 piece Red Bell Pepper
  • 1/2 piece Green Bell Pepper
  • 1/2 piece Red Onion
  • 1 cup Carrots diced
  • 2 cups Broccoli
  • 1 packet Baby Corn
  • 6 pieces Garlic sliced
  • 1 teaspoon Ginger sliced
  • 1/4 cup Soy Sauce
  • 1 tablespoon Red Chili Paste
  • 2 tablespoons Water
  • 1 pinch Salt and Pepper
  • 1 tablespoon Olive Oil
  1. In a large Wok, toss in olive oil, garlic, and ginger. Let it sit for a minute. However, the garlic should not burn!
  2. In a large pot, bring water to a boil for the spaghetti.
  3. Add the broccoli and carrots to the wok, along with 2 Tbsp. of water, and let it cook for five minutes.
  4. While that is cooking, in the boiling water, add the spaghetti with a little bit of oil so they don’t stick together and let it cook for 9 minutes.
  5. Once the carrots are a bit tender, add in half the soy sauce.
  6. Toss that around for a minute then add the bell peppers, onions, baby corn, and zucchini. Toss everything around for another 2-3 minutes.
  7. This point the spaghetti should be done and ready to drain and poss in with the rest of the vegetables. (I added just a tad of olive oil to get the noodles to mix nicely)
  8. Now add the rest of the soy sauce and toss together for a minute or two. Serve hot!

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