Making Chinese-style spaghetti
Chinese spaghetti flavored with soy sauce!!!! It is a spaghetti flavored with Duban, a spicy spaghetti and Chinese-style spaghetti on the spaghetti menu.
2 serving
Within 30 minutes
강철새잎
Ingredients
  • If it's spaghetti
    2serving
  • Salt
    1t
  • olive oil
    1TS
  • crushed garlic
    1TS
  • leek
    1/3ea
  • Herb powder
    1t
  • olive oil
    2TS
  • vegetable.
    1bowl
  • the head of a team
    2TS
  • Seafood
    1bowl
  • chili
    1ea
  • ground pepper
    1t
  • Sesame oil
    1t
Cooking Steps
STEP 1/8
Trim vegetables while stir-frying. It's a great help in organizing the vegetables in the refrigerator. Cabbage, carrots, onions, mushrooms, and other vegetables were used.
STEP 2/8
It's spaghetti with soy sauce, so to add spicy taste, cut peppers, cut paprika, and put eggplants in it.
STEP 3/8
Put minced garlic, green onions, and herb powder in a heated pan and stir-fry them once.
STEP 4/8
First, stir-fry seafood on a heated pan.
STEP 5/8
When the seafood is cooked to a certain extent, add vegetables and stir-fry them together. I didn't put the broth separately because the water comes out of the vegetables.
STEP 6/8
First, add a little salt and boil water. When the water boils, add spaghetti noodles and cook.
STEP 7/8
When it's done, strain it through a sieve and mix it well with olive oil.
I boiled spaghetti noodles in advance, so I sprayed olive oil because I was afraid the noodles would get tangled up, but if you take it out of the noodle water and put it in the sauce, you don't have to sieve it and you can do it without olive oil.
STEP 8/8
Lastly, add the sauce and stir-fry it one more time, then add the spaghetti noodles and mix well. Stir-fry it quickly, turn off the heat, and add sesame oil to complete the Chinese-style spaghetti.
Rinse the frozen seafood in cold water, drain it, and stir-fry it. If you boil spaghetti noodles and put them in the sauce right away, you don't need to add olive oil, but if you can't make the sauce because it's crazy, sprinkle olive oil to prevent the noodles from sticking together, so that they don't stick together, and keep the noodles sticky.
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