Vegetable spaghetti stir-fry is an easy spaghetti recipe made fried-noodle or chow mein style. It’s delicious and versatile, veggies can be varied with what you have on hand.
Have I ever mentioned that Boyfriendlovlie is quite a great cook? After blogging for so long, I am quite surprised that I have never blogged about and praised Boyfriendlovlie’s culinary skills.Mind you though, when we first met, more than a decade ago, he could barely even cut vegetables, let alone cooking.
I remember his first attempt, which was way back during our pre-vegan days, at trying to cook me something. He made a big fry-up with meat burgers, sausages and potato chips.
At that time he really thought he was going to impress me. Bless him. I did appreciate the gesture but it was just not my type of food even before going vegan. So, gradually he made the effort of learning how to cook real food and he can now master vegan curries, bechamel, pasta dishes, noodle dishes, rice dishes, soups and not forgetting delicious low-fat stir fries.
Quite candidly, I must admit that vegetable spaghetti stir-fry is one dish that he masters better than I do. He makes it fried-noodle-style; I guess it may be because chow mein is one of his favourite food.
We use spaghetti instead of noodles because we can never find a good quality Chinese-style noodle brand (that is also healthy). I am always concerned of the wax coating and the unwaxed noodles just turn to mush in a stir-fry.
Homemade noodles is probably the way to go whenever I have enough time or remember that I have a pasta machine sitting in the cupboard.
For now, let’s just sit back and enjoy this cooking demo of low-fat Stir-fried Vegetable Spaghetti from my personal Chef at home (aka Boyfriendlovlie).
Vegetable Spaghetti Stir-fry
Bring a large pan of water to boil. Break spaghetti in half and boil until al dente. When spaghetti is cooked, drain water. Run cold water in the spaghetti, then drain again. (Running cold water in the spaghetti prevents it from sticking to one another until we are ready to use it). Set spaghetti aside.
Meanwhile, prepare vegetables: cut the broccoli into florets, cut the carrots into julienne (or thin strips), remove the strings from the snow peas, wash mushroom thoroughly then slice them.
Remove the middle stem from the kale, then cut the leaves into thin ribbons. Chop the scallions. Wash the bean sprouts and keep aside.
Once all vegetables are prepare, begin sauteing them by starting with the carrots.
Heat a tablespoon of oil, in a deep large non-stick fry pan or wok. Add in the carrots. Saute for a couple of minutes. Remove and set aside.
Next add in the broccoli pieces. No need to add any more oil. You can add a little water. Saute for 4 – 5 minutes then add the snow peas and cook for another couple of minutes. Remove from pan and set aside.
Next add the mushrooms. You may add a little teriyaki and bbq sauce. Stir and cook for 5 – 6 minutes. Remove and set aside.
Next add in the kale with a little water. Let cook until slightly wilted. Remove and set aside.
Now add all the pre-cooked veggies (carrots, broccoli, snow peas, mushrooms and kale) back into the frying pan. (You may turn off the heat at this point so that the vegetables do not overcook). Add the bean sprouts. Stir and mix all the veggies. Then remove and set aside.
Now heat 1 tablespoon of oil in the frying pan, add in the chopped ginger. Let cook for a couple of minutes. Then add the cook spaghetti.
Add the sauces: teriyaki, bbq, soy sauce and maple syrup. Stir and mix well. Add the lemon juice.
Next add all the pre-cooked vegetables back in and give everything a good stir. Taste and adjust salt & pepper. Cook for about a minute or so. Then, turn off heat.
It is best to serve straight-away as reheating may overcook the vegetables.
Garnish with the scallions and enjoy with your favourite hot sauce!
Note: If you are cooking this in advance then I suggest you under cook the vegetables then when reheating the vegetables will be just right.
So, I do hope you’ve enjoy this recipe. Leave a dodo love (comment) for Boyfriendlovlie if you’ve enjoyed his recipe and cooking demo! A la prochaine!
Print Pin
Stir-fried Vegetable Spaghetti | Vegan/Vegetarian Recipe
Course Main Dish
Cuisine Vegan
Keyword spaghetti, vegan spaghetti recipe, vegetable spaghetti recipe, vegetarian spaghetti recipe
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Total Time 40 minutes mins
Servings 3
Author Teenuja Dahari – veganlovlie.com
Ingredients
- 250 g dry spaghetti, or see notes for our homemade noodles recipe
- 1 inch ginger, finely chopped (or 1 tablespoon minced ginger)
- 2 carrots
- 1 cup snow peas (mange-tout), [or a handful]
- 1/2 broccoli head
- 1 cup bean sprouts
- 6 – 7 fresh mushrooms
- 5 stems kale
- 1 – 2 stems scallions
- 2 tablespoons coconut oil, or vegetable oil
- 2 tablespoons teriyaki sauce
- 1 1/2 tablespoons jerk/bbq sauce
- 1 – 2 tablespoons shoyu soy sauce
- 1 tablespoons maple syrup
- 1/2 teaspoon lemon juice
- Black pepper and salt to taste
Instructions
Bring a large pan of water to boil. Break spaghetti in half and boil until al dente. When spaghetti is cooked, drain water. Run cold water in the spaghetti, then drain again. (Running cold water in the spaghetti prevents it from sticking to one another until we are ready to use it). Set spaghetti aside.
Meanwhile, prepare vegetables: cut the broccoli into florets, cut the carrots into julienne (or thin strips), remove the strings from the snow peas, wash mushroom thoroughly then slice them.
Remove the middle stem from the kale, then cut the leaves into thin ribbons. Chop the scallions. Wash the bean sprouts and keep aside.
Once all vegetables are prepare, begin sauteing them by starting with the carrots.
Heat a tablespoon of oil, in a deep large non-stick fry pan or wok. Add in the carrots. Saute for a couple of minutes. Remove and set aside.
Next add in the broccoli pieces. No need to add any more oil. You can add a little water. Saute for 4 – 5 minutes then add the snow peas and cook for another couple of minutes. Remove from pan and set aside.
Next add the mushrooms. You may add a little teriyaki and bbq sauce. Stir and cook for 5 – 6 minutes. Remove and set aside.
Next add in the kale with a little water. Let cook until slightly wilted. Remove and set aside.
Now add all the pre-cooked veggies (carrots, broccoli, snow peas, mushrooms and kale) back into the frying pan. (You may turn off the heat at this point so that the vegetables do not overcook). Add the bean sprouts. Stir and mix all the veggies. Then remove and set aside.
Now heat 1 tablespoon of oil in the frying pan, add in the chopped ginger. Let cook for a couple of minutes. Then add the cook spaghetti.
Add the sauces: teriyaki, bbq, soy sauce and maple syrup. Stir and mix well. Add the lemon juice.
Next add all the pre-cooked vegetables back in and give everything a good stir. Taste and adjust salt & pepper. Cook for about a minute or so. Then, turn off heat.
It is best to serve straight-away as reheating may overcook the vegetables.
Garnish with the scallions and enjoy with your favourite hot sauce!
Video
Notes
If you are cooking this in advance then I suggest you under cook the vegetables then when reheating the vegetables will be just right.
If you fancy making your own noodles at home, check out our tutorial on How to make Homemade Chinese Yellow Noodles – https://veganlovlie.com/how-to-make-homemade-noodles-mauritian-vegan-vegetarian-recipe/
Link to original recipe – Vegetable Spaghetti Recipe – https://veganlovlie.com/ive-got-my-personal-chef-at-home-low/
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