Soy Spaghetti Stir-Fry
Category: Main Dishes
Serves: 4
A flavorful and nutritious dish, Soy Spaghetti Stir-Fry is a perfect blend of fresh vegetables and savory soy sauces. It’s quick to prepare and offers a delightful balance of textures with soft, slurpy soy spaghetti, crunchy carrots, and tender zucchini. This dish is vegan, gluten-free, and rich in plant-based goodness, making it a perfect addition to any dinner table.
Ingredients
| Ingredient | Quantity |
|---|---|
| Soy spaghetti | 200g |
| Zucchini | 100g |
| Carrots | 60g |
| Red bell peppers | 20g |
| White onions | 20g |
| Water | 250g |
| Light soy sauce | 2 tbsp |
| Dark soy sauce | 2 tbsp |
| Peanut oil | 1 tsp |
| Sesame oil | 1 tsp |
| Salt | To taste |
| White pepper | To taste |
| Peanut oil (for finishing) | 4 tsp |
Instructions
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Soak the Soy Spaghetti: Begin by soaking the soy spaghetti in warm water for about 30 minutes. Once softened, drain the noodles and set them aside. This step helps to achieve the perfect texture for the spaghetti, making them easy to stir-fry and absorb the delicious flavors.
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Prepare the Vegetables: While the spaghetti soaks, prepare your vegetables. Peel and slice the carrots into thin strips, and chop the zucchini into similar-sized pieces. Slice the red bell peppers and white onions into strips as well. The variety of textures from the vegetables will add both color and flavor to your dish.
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Heat the Wok: Place a wok or large frying pan over high heat. Add the peanut oil and let it heat up for a minute. Once the oil is hot, toss in the sliced onions and cook for 1-2 minutes until they begin to soften and release their aroma.
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Stir-Fry the Vegetables: Add the carrots and red bell peppers to the wok. Stir-fry them for another 2-3 minutes, ensuring that the vegetables remain crisp-tender. Next, add the zucchini and continue stir-frying for an additional minute to allow all the vegetables to cook evenly.
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Add Water and Soy Sauces: Pour in 250g of water to the vegetables, and immediately stir in both the light and dark soy sauces. The combination of these sauces creates a rich, umami-packed base for your dish. Season with salt and white pepper to taste, and stir everything together. Let the mixture cook for 5 minutes over high heat, allowing the water to be absorbed and the flavors to blend beautifully.
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Finish with Oils: Once the water has evaporated and the vegetables are cooked through, drizzle in the sesame oil for a fragrant aroma. The sesame oil will infuse the dish with a distinct nutty flavor that elevates the entire stir-fry. Next, add the remaining peanut oil to give the dish a shiny finish and enhance its visual appeal. The oil helps coat the vegetables and spaghetti, ensuring every bite is rich and flavorful.
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Toss and Serve: Gently toss the soy spaghetti into the wok, mixing everything together until the noodles are fully coated with the sauce and vegetables. The stir-fry should have a beautiful, glossy sheen, and the noodles should be perfectly intertwined with the sautéed veggies. Serve immediately, garnished with fresh herbs if desired, for an extra burst of freshness.
This Soy Spaghetti Stir-Fry is a versatile dish that can easily be customized with other vegetables or protein additions like tofu or tempeh. The blend of sesame and peanut oils offers a deep, nutty richness that complements the sweetness of the carrots and the subtle bitterness of the bell peppers. It’s a dish that’s as satisfying to the taste buds as it is to prepare! Enjoy it as a quick weeknight meal or a vibrant side dish for your next gathering.
