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´┐Żed 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.

Spicy Indonesian Noodles
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