The Soy spaghetti I’m a first course typical of Chinese cooking . Transparent threads gluten free from the structure subtle . From raw they are white, when cooked they become transparent and soft, perfect for hugging more varied condiments and soak up the oriental flavours better! If you love them too, make yourself comfortable, I’ll give you the one original recipe to prepare in home the best soy noodles with vegetables mixed stir-fried in the wok, good like those in Asian restaurants!
By now you know that I’m a fan of oriental dishes, from Cantonese rice noodles to delicious Chinese ravioli, I wouldn’t know which to choose; and every time I ask my favorite restaurateurs for let me reveal tricks and preparation secrets for later share them with you here! This time it was the turn of the Spaghetti with soy . As you well know, they exist infinite versions. Today I’ll explain it to you more classic and beloved version : the basics of how to cook soy noodles from which you can then create tasty variationsThis is an easy preparation, but be careful and 2 fundamental steps. First of all thesoaking of soy spaghetti before cooking them directly in the pan. Listen to me never boil them! otherwise they will become a sticky glue! Second point dosage in the seasoning. If you overdo it it becomes a brine, if you skimp they won’t be tasty. Finally, particular attention to cutting vegetables , not by chance, but in strips, it is not only because they are more beautiful, but because they flavor much better. So read the procedure carefully and you will see, when you will serve them for lunch or for dinner everyone will lick their chops! Maybe offer them after the spring rolls and before a delicious chicken with almonds!
Soy spaghetti recipe
| Preparation | Cooking | Total |
|---|---|---|
| 15 minutes + 30 minutes of soaking | 10 minutes | 25 minutes |
| Cost | Kitchen | Calories |
|---|---|---|
| Medium | Oriental | 344 Kcal |
Ingredients
| Quantity for 4 people |
|---|
|
How to make soy noodles with vegetables
First of all, soak the soy noodles.
At first they are hard and white
If you are in a hurry you can soak them for 30 minutes in warm water, otherwise 4 – 6 hours in cold water is better:
Leave aside and dedicate yourself to the seasoning.
First of all, cut the vegetables into thin strips: carrots, courgettes, peppers, cabbage. They must be 10 cm long and approximately 4 mm thick.
The trick is to cut the vegetables obliquely, and then slice the strips like this:
The spring onion can be sliced into rings.
This is the result of the soy noodles after the soaking time: more transparent and softer:
According to the original recipe, a wok is used to cook soy spaghetti; if you don’t have one, you can easily use a large, non-stick pan.
First of all, place the spring onion and 2 tablespoons of seed oil in the chosen pan and sauté over high heat for 1 minute then add cabbage, carrots, peppers, sauté for 1 minute then add 4 – 5 tablespoons of water, leave to cook for 3 minutes, then add the courgettes, sauté for 1 minute then add the bean sprouts and the oyster sauce, mix well over a high heat, if you see that it is sticking, add very little water.
Finally add the first 3 tablespoons of soy sauce (be careful if you are using soy sauce a little salty you will have to use at least 1 tablespoon more) at this point let the vegetables cook for 3 minutes with a lid and 1 – 2 tablespoons of water. Remember they must be crispy, lively and colourful, not broken:
At this point, taste the seasoning and evaluate the degree of flavor, which I repeat, changes depending on the products used. If it is not too tasty, add an additional spoonful of soy sauce afterwards.
At this point, lift your soy spaghetti from the water, they should be soft and untiable, and immerse them directly on the vegetables in the wok (pan) over a moderate heat.
Then move them immediately with a kitchen fork so that they mix with the seasoning and add another 2 tablespoons of soy sauce. Pay attention to the quantity and remember based on the previous seasoning whether to add 1 tablespoon more or less.
At this point, let it cook for 3 – 4 minutes on a moderate heat, not too high, add another 1 tablespoon of soy sauce if you see that they are too light and if you have not used the oyster sauce or if they are still not very flavourful, also add a pinch of salt and or soy sauce.
Almost at the end of cooking, add another 2 tablespoons of oil, mix well, taste and evaluate the taste.
Here are yours ready Soy spaghetti with vegetables
storage
They keep well even the next day, just sauté them with a little water and they’ll be as fresh as they were made!
