Looking for a quick and delicious twist on a classic dish? This Spaghetti Veggie Chow Mein brings together the best of both worlds by swapping traditional noodles with spaghetti. With a savory ginger soy sauce, tender veggies, and perfectly cooked spaghetti, this dish is perfect for a quick weeknight dinner or a fun fusion meal. It’s easy to make, packed with flavor, and sure to become a favorite in your recipe collection!

What You’ll Need

Ingredients

• 1/4 cup reduced sodium soy sauce
• 3 cloves garlic, minced
• 1 tbsp brown sugar, packed
• 2 tsp freshly grated ginger
• 1/4 tsp white pepper
• 8 ounces Spaghetti (about 2 ounces per person)
• 2 tbsp olive oil
• 1 onion, diced
• 3 ribs celery, sliced diagonally
• 2 cups shredded cabbage

Equipment I Used

• Cutting Board
• Mixing Bowl
• Stockpot
• Measuring Spoons

How to Make It

Prepare the Sauce

In a small bowl, whisk together 1/4 cup reduced sodium soy sauce, 3 minced garlic cloves, 1 tbsp packed brown sugar, 2 tsp freshly grated ginger, and 1/4 tsp white pepper. Set the sauce aside for later use.

Cook the Spaghetti

In a large pot of boiling water, add 8 ounces of spaghetti and cook according to the package instructions until al dente. Drain and set aside.

Sauté the Vegetables

After draining the spaghetti, return the stockpot to the stove and heat 2 tbsp olive oil over medium-high heat. Add 1 diced onion and 3 diagonally sliced celery ribs. Cook, stirring frequently, until the vegetables are tender, about 3-4 minutes.

Stir in 2 cups of shredded cabbage and cook until just heated through, about 1 minute. The cabbage should still have a bit of crunch.

Combine the Ingredients

Add the cooked spaghetti to the stockpot and pour the soy sauce mixture over the top. Stir everything together until the spaghetti and vegetables are well coated with the sauce, about 2 minutes.