And so, my love for exotic cuisine returns again. Today, I tried combining typical Italian spaghetti with typical Chinese soy sauce. This is how Vegetable Spaghetti with Soy Sauce was created, a well-balanced mix of flavors and tastes. For this recipe, I used all frozen vegetables that we prepare in the summer to enjoy them during the cold season.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 45 Minutes
- Portions: 6 servings
- Cooking methods: Stovetop
- Cuisine: Chinese
Ingredients
- 7 oz Frozen peas
- 1.1 lbs chicken breast
- 9 oz green beans (frozen)
- 9 oz cauliflower (frozen)
- 3 oz bean sprouts (already drained, it's a 7 oz can to be drained)
- 7 oz bell peppers (roasted)
- 1/2 cup soy sauce
- 2 teaspoons coarse salt
- as needed fine salt
- as needed olive oil
- 8.5 oz spaghetti
Preparation
Now cook the vegetables. Fill a small pot more than halfway with water, once it boils, add a teaspoon of coarse salt, the peas, and cook for about 15 minutes.
Do the same with the green beans and cauliflower, keeping in mind that cooking times will vary.
The vegetables should be cooked, but still slightly crunchy.
In the meantime, defrost the vegetables (I use the defrost button on the microwave for a few minutes).
Tear the cauliflower into pieces by hand, cut the green beans in half if they’re too long, slice the bell peppers into strips, and shred the chicken breast.
In a large pan, put some oil and the shredded chicken. Season with salt and sauté well for a few minutes.
Once cooked, remove it from the pan and set it aside on a plate.
In the same pan, add a little oil, add the cauliflower, green beans, bell peppers, bean sprouts, peas, and cook for about 10 minutes.
Now add the soy sauce and chicken, and cook for another 5 minutes until all the ingredients are combined.
Put a lid on the pan and let it rest for 10 minutes.
Meanwhile, put plenty of water in a large pot, once it boils add the coarse salt and the spaghetti.
Halfway through cooking, drain the pasta using a spaghetti ladle and place it directly in the pan with the sauce.
Cook for another 5 minutes or until the spaghetti is fully cooked.
Suggestions/Tips
To always have vegetables ready, I recommend blanching and freezing them. That’s what I do with cauliflower and green beans. I freeze the peas raw.
If you liked the Vegetable Spaghetti with Soy Sauce, try other recipes with a Chinese flavor:
From China: sesame green beans with soy sauce
Chicken breast with vegetables and soy sauce
My Social Channels!
To not miss any recipes, you can also follow me on:
Instagram; Pinterest; if you want to stay updated like my Facebook page 🙂
