Tuesday, October 14, 2008
Stir-fried Whole Wheat Spaghetti
Friday night is noodle night for us. I will cook rice with two dishes sometimes plus soup on Monday-Thursday. On weekends, we eat out or takeaway/to go. What meal I cook depends on what grocery I buy, so sometimes we will have something different, most time we will have something familiar. One can't be creative all the times right? What happen if I ran out of creative idea to prepare dishes and I have nothing interesting to post in my blog? I saw a Chinese cooking show before where he was asked the same question and he said a cook will never run out of ideas to cook, if you give him the ingredients, he will cook the dish for you. If you are a cook, when you step into someone else kitchen, you will still be able to come out with a delicious dish with the ingredients at hands. Right or not? Anyway, above is my Friday noodle dish: Stir-fry whole wheat spaghetti with asparagus and chicken.
1 box of whole wheat spaghetti, cook and drain as package instruction
1 boneless and skinless chicken breast, sliced and marinated with salt, Japanese rice wine, sesame oil and cornstarch
1 carrot, sliced
About 10 stalks of asparagus, cut
2 cloves of garlic, chopped
Dark soy sauce
1 tsp. sugar
1. In a flying pan, add oil. When heated, add chicken, stir for a little while, add garlic and then carrot and asparagus. Stir until cooked.
2. Add in oyster sauce and dark soy sauce, add a little water if needed. Add in drained spaghetti and stir to blend well. Add in sugar and stir to coat well. Season to taste, serve hot.
I would love to share this noodle dish with the Presto Pasta Night Gang. The host will be Judith of Think On It. Sorry I haven't been taking picture of my noodle dish lately because most of the times they were the same. :P