Leftover recipe.
Ingredients:
2 cups leftover plain(i.e. without sauce) spaghetti or other noodle
2-3 cloves of garlic diced or crushed (Garlic can be to taste. I like lots of garlic)
1 cup vegetables diced (cabbage, mushrooms, peppers, onions or any other that seems to your taste)
1 tablespoon butter
soy sauce
-Warm frying pan and add 1/2 the butter. Saute veggies and garlic until near desired doneness.
-Add soy sauce until there is a thin coat in the frying pan.
-Add noodles and toss with veggies and soy sauce.
-Continue cooking and add other 1/2 of butter
-Cook until noodles are hot. about 5 minutes. continue tossing so noodles do not stick to pan or stick together.
I use chopsticks to toss the noodles because I find it easier and wooden chopsticks do not scratch no stick or Teflon pans.
Cooked and refrigerated noodles work best for this IMHO but you could cook noodles and use them right away.
2 cups leftover plain(i.e. without sauce) spaghetti or other noodle
2-3 cloves of garlic diced or crushed (Garlic can be to taste. I like lots of garlic)
1 cup vegetables diced (cabbage, mushrooms, peppers, onions or any other that seems to your taste)
1 tablespoon butter
soy sauce
-Warm frying pan and add 1/2 the butter. Saute veggies and garlic until near desired doneness.
-Add soy sauce until there is a thin coat in the frying pan.
-Add noodles and toss with veggies and soy sauce.
-Continue cooking and add other 1/2 of butter
-Cook until noodles are hot. about 5 minutes. continue tossing so noodles do not stick to pan or stick together.
I use chopsticks to toss the noodles because I find it easier and wooden chopsticks do not scratch no stick or Teflon pans.
Cooked and refrigerated noodles work best for this IMHO but you could cook noodles and use them right away.