Stir-Fry Spaghetti with Shrimp

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If you feel like having fresh Asian cooked noodles when in your refrigerator you do not have some and what do you do. Well, substitute the noodles to pasta. Spaghetti is the best ingredient to use. Simply cook the spaghetti and add some other fresh vegetables and meats into it. That is how I did it…what a delicious noodle dish.




1 pound package wheat semolina spaghetti (any brand of your choice)

1 pound (approximately 25) medium shrimps, deveined and unshelled, split into 2 (If for vegetarian, simply omit this ingredient)

2 cups Chinese chives (Kuo Chye – cut to 2 inches long) – optional

2 cups shredded red cabbage (eventually after cooking turns dark)

1 small red onion, peeled and sliced

4 cloves garlic, peeled and finely chopped

½ tablespoon finely diced fresh gingers

4 large eggs

6 tablespoons canola/vegetable/corn/olive oil (I used olive oil), divided



1½ tablespoon seasoning sauce (I used Gold Mountain Brand)

1 teaspoons light soy sauce

1 tablespoon oyster sauce (if for vegetarian, simply omit this ingredient)  and replaces it with mushroom sauce)

Salt to taste

White/black ground pepper

1 tablespoon sesame oil (optional)

1 tablespoon cooking white wine (optional)



Cook the spaghetti according to the Manufacturer’s direction on the package. Drop 2 tablespoons of oil onto the water while cooking. Drain well.

Meanwhile, beat the eggs in a small bowl. Heat a frying pan with 1 tablespoon canola/vegetable/corn/olive oil over medium-high heat. Cook and scrambled. Dish out and set aside for later use.

Heat a wok or large sauté pan with the remaining cooking oil over medium-high heat. Toss in the garlic and ginger and sauté until lightly aromatic. Add the shrimps and stir-fry until opaque and pinkish. Add the red onions, red cabbage and Chinese chives (Kuo Chye) and combine well. Toss in the cooked spaghetti and scrambled eggs and the seasoning ingredients and use a pair of long chopsticks and a spatula and stir well to combine. So give a few tosses and stir-fry until the mixture is well cook and fragrant.

Transfer to a large serving platter or a bowl. Top it with some chili sauce or Ketchup.


This entry was posted in Chindian Recipes, Chinese Recipes, Fish and Seafood, Pasta, South-East Asian Goodies, Vegetarian. Bookmark the permalink.

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