Follow these steps for perfect results
spaghetti
cooked, cold
vegetable oil
garlic cloves
finely chopped
crushed red pepper flakes
low sodium soy sauce
fresh ground black pepper
green onion
finely chopped
Cook spaghetti in boiling water until al dente; slightly undercook for best results.
Drain and rinse spaghetti under cold water; drain again.
Transfer spaghetti to a bowl, cover, and refrigerate until cold.
Heat vegetable oil in a large skillet over medium-high heat.
Add chopped garlic and chili flakes to the skillet; cook, stirring, for 2 minutes.
Add the cold spaghetti to the skillet and toss with tongs until heated through.
Pour soy sauce over the hot pasta and continue tossing with tongs, adding more soy sauce to taste.
Season with black pepper if desired.
Transfer the noodles to a serving bowl.
Toss with chopped green onions before serving.
Expert advice for the best results
Adjust the amount of red pepper flakes to your spice preference.
Undercook the spaghetti slightly to prevent it from becoming mushy during stir-frying.
Use freshly chopped garlic for the best flavor.
Everything you need to know before you start
5 minutes
Can be prepped ahead (spaghetti cooked and chilled).
Serve in a bowl garnished with extra green onions.
Serve hot or cold.
Pairs well with a side of steamed vegetables.
Light and slightly sweet to balance the saltiness.
Discover the story behind this recipe
A common and quick noodle dish influenced by Chinese stir-fry techniques.
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