8 ounces thin spaghetti, uncooked
3 tablespoons peanut or canola oil
1 medium onion, chopped
1 green or red pepper, chopped
2 ribs celery, thinly sliced
1 cup sliced mushrooms
2 cups thinly shredded cabbage,
3 cloves garlic, crushed
1/4 cup soy sauce
1/2 teaspoon hot red pepper sauce
8 ounces surimi seafood, crab flavored, chunk or flake style
1. Cook pasta according to package directions, rinse in cold water, drain, toss with 1 tablespoon of oil and set aside.
2. Add remaining 2 tablespoons of oil to a heavy 12-inch skillet over medium heat; stir in onion, green pepper, celery and mushrooms; cook, stirring occasionally, 3 to 5 minutes. Stir in cabbage and garlic, cook and stir another minute, or until cabbage is wilted. Add soy sauce and hot pepper sauce.
3. Add cooked pasta to skillet, lifting with a salad fork and spoon tongs to coat with soy sauce and mix with saut�ed vegetables. Arrange surimi seafood over pasta, cover, reduce heat to low, and cook for another 2 to 3 minutes, or until surimi seafood is heated through.
4. Serve hot or at room temperature.
You can make this dish early in the day and serve as part of an Asian buffet.