When it comes to making the decision between pasta and Chinese cuisine, why not indulge in both? Meera Sodha, an enthusiastic home cook, has taken it upon herself to recreate her family’s beloved takeout experience right in her own kitchen. “We’ve always enjoyed a classic Chinese takeaway,” she shares. “We usually go for a Chinese curry and chow mein, but since there’s no takeaway option nearby, I started experimenting with recipes over the years. I think I’ve finally perfected it!”
Meera is aware that achieving that elusive smoky flavor known as “wok hei” at home is quite the challenge, so she chose to use spaghetti instead of traditional noodles, which her family prefers. This recipe comes from the cherished Sodha family cookbook, and she hopes it will bring joy to many others as well.
**Spaghetti Chow Mein Recipe**
To recreate this delightful dish, you’ll need Lee Kum Kee’s mushroom vegetarian stir-fry sauce, which you can find at most major supermarkets, specialized Asian grocery stores, or online. Shaoxing wine and white pepper are also readily available in larger grocery stores and Chinese markets.
**Ingredients:**
– 300g spaghetti
– Salt
– Rapeseed oil
– 200g spring onions (trimmed)
– 5 tbsp Lee Kum Kee mushroom vegetarian stir-fry sauce
– 3 tbsp light soy sauce
– 1 tbsp dark soy sauce
– 3 tbsp Shaoxing wine
– 3 tbsp toasted sesame oil
– 1 tsp ground white pepper
– 150g oyster mushrooms (torn in half)
– 150g large carrot (trimmed and julienned)
– 200g hispi cabbage (trimmed and shredded)
– 25g chives (cut into 2cm lengths)
**Directions:**
1. Bring two liters of water to a boil, adding two teaspoons of salt. Cook the spaghetti according to the package instructions until al dente. Once cooked, drain the spaghetti and toss it with a bit of rapeseed oil to prevent it from sticking together.
2. While the spaghetti is cooking, prepare the spring onions by thinly shredding the white parts lengthwise and finely slicing the green tops. Place them in a bowl of cold water, swish them around, and then drain in a sieve to remove any grit.
3. In a small bowl, mix together the stir-fry sauce, both soy sauces, Shaoxing wine, sesame oil, and white pepper. Set this mixture aside.
4. Heat two tablespoons of rapeseed oil in a large frying pan over medium-high heat. Add the mushrooms and cook for three minutes without stirring until they are browned. Next, mix in the carrot and hispi, stirring to combine, and cook for another couple of minutes until the hispi wilts.
5. Add the drained spring onions, mixing well, and then incorporate the cooked spaghetti along with the sauce. Toss everything together with tongs or a fork for a few minutes to ensure the spaghetti is thoroughly coated.
6. Finally, stir in the chives and adjust the seasoning if necessary. Plate the dish into four bowls or plates, and enjoy!
This recipe perfectly captures the essence of takeaway dining without the need to step out, allowing you to enjoy the best of both worlds right in your own kitchen!
