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Vegan Fried Spaghetti

A wok full of fried noodles with some veggies and tofu chunks.

We'll use the "Salt, Fat, Acid, Heat" method.

You will need

Tools

  1. Wok or frying pan
  2. Pot
  3. Strainer
  4. Spatula / wooden spoon

Ingredients

  1. Salt (salt)
  2. Spaghetti (or any similar long, straight pasta)
  3. Toasted sesame oil [1] (fat)

[1] - Peanut oil or canola oil also works, but sesame oil smells the best.

Optional ingredients

  1. Soy sauce (salt)
  2. 5% vinegar (acid)
  3. Red chili flakes (heat)
  4. Nutritional yeast (savory)
  5. Frozen mixed vegetables (e.g. peas, green beans, diced carrots)
  6. Frozen peppers and onions
  7. Tofu, cubed and pressed

Instructions

Briefly

  1. Cook and drain the spaghetti
  2. Heat up oil and dry flavorings
  3. Fry noodles
  4. Add tofu
  5. Add wet flavorings
  6. Add veggies
  7. Fry more
  8. Serve

Prep

Clean the filthy pot you boil noodles in every day. Mine is 9 inches wide, which is fine for maybe 1-3 servings of pasta. Non-stick is fine, I guess.

A 9-inch wide pot for boiling pasta. I'm using my hand to measure how wide it is.

Make sure you have all the ingredients you need. Most of these are optional.

Make spaghetti

Fill the pot with water and pop it on the stove at maximum heat. Tell yourself it's okay that you never clean the lid.

Keeping the lid on will trap the heat and make the water boil faster. This save you time and gas / electricity. But it means you need to watch closely so it doesn't boil over.

If it gets foamy like this, just lift the lid off and turn the heat down for a little while.

While the water is heating up, make sure you have salt and pasta at hand.

I recently tried buying pot-sized spaghetti, and it's silly. The smaller box is inconvenient. I'm going back to breaking full-sized spaghetti in half. I don't need a robot taking my job.

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