Spaghetti the Chinese way
Spaghetti was celebrated by Italian cuisine, and its fame is actually due to the story of Marco Polo and his sailor, Mr. Spaghetti, who fell in love with a beautiful Chinese woman who skilfully stretched the dough into thin threads like a virtuoso.
- Clean, wash and drain the vegetables. Cut leeks and zucchini into thin noodles, and mushrooms into slices. Chop the garlic, cut the carrots into noodles and blanch.
- Cook the spaghetti (but not completely) in unsalted water, drain and leave in a warm place.
- In a deep frying pan or wok, briefly fry the garlic and carrots in the heated oil and pour them over the spaghetti.
- In the same bowl, add a little oil, fry the leeks and zucchini and also sprinkle them on the spaghetti. Repeat the process with the spinach and mushrooms.
- Finally add the ginger, soy sauce and Vegeta, stir and return to the bowl or wok. Stir the prepared vegetables and spaghetti lightly beforehand and heat briefly.
You can enrich this dish with fried chicken cut into noodles.
When preparing this dish, make sure that the vegetables are not overcooked, and you do not need to chop very young spinach.