Kittencal's Quick 5-Minute Chinese Noodles Recipe #355621
I make this often it's easy and a great way to use up leftover cooked spaghetti, after you chop the garlic and green onions this takes only about 5 minutes to make, the amounts listed are really only a guideline you may use any amount of spaghetti and adjust all other ingredients to suit your taste --- I have left the chili flakes as optional you may omit or adjust to heat level, we like spicy so I always use about 1 teaspoon, make certain to use only cold spaghetti for this, you may use cooked Chinese soba noodles if desired in place of the spaghetti, I like to add in a few teaspoons sesame oil also while cooking, prep time does not include cooking the spaghetti
by KITTENCAL
10 min | 5 min prep
SERVES 6
- 1/2 lb spaghetti (regular or thin)
- 4 tablespoons vegetable oil
- 6 garlic cloves, finely chopped (do not mince the garlic finely)
- 1/4 teaspoon crushed red pepper flakes (or adjust to heat level)
- 1/4 cup low sodium soy sauce (or to taste)
- fresh ground black pepper (optional)
- 1 large green onion, finely chopped
- Cook the spaghetti in boiling water until al dente (it is best to slightly under cook) drain then rinse well under cold water, then drain again; transfer to a bowl, cover and refrigerate until cold.
- Heat oil in a large skillet over medium-high heat; add in the chopped garlic and chili flakes, cook stirring for 2 minutes.
- Add in the cold spaghetti and toss using long tongs until the pasta is hot.
- Pour the soy sauce over the hot pasta and continue tossing with tongs adding in more soy sauce if needed until you have the desired flavor that you want.
- Season with black pepper if desired.
- Transfer to a bowl then toss with chopped green onions.
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5 stars