Fresh Spaghetti Stir-Fry

Recipe By:  Kristen Eppich
Fresh Spaghetti Stir-Fry
Total Time:  40 minutes
Prep Time:  20 minutes

Finer noodles, like spaghetti, are the most susceptible to sticking together — once cut, toss in flour before spreading on baking sheet to keep from clumping.

Ingredients
  • 1 lb. fresh pasta dough, rolled out
  • All-purpose flour, for dusting
  • 3 tbsp oyster sauce
  • 3 tbsp low-sodium soy sauce
  • 2 tbsp seasoned rice vinegar
  • 2 tsp honey
  • ¼ cup water
  • 3 tbsp vegetable oil
  • 2 long, skinny Japanese eggplants, halved lengthwise then cut into 1″ chunks
  • 8 oz. honey garlic sausage, removed from casings
  • 4 whole green onions, sliced on bias
  • 2 garlic cloves, thinly sliced
  • 1 tbsp finely chopped ginger
  • 1 long finger chili, such as cayenne, sliced
  • 1 tbsp chopped basil or cilantro leaves
Directions Yield:  Serves 4

Make Spaghetti Noodles

  1. Run pasta sheet through pasta machine’s spaghetti setting. If you don’t have a pasta machine, fold your pasta sheet in half, then in half again and slice into very thin, spaghetti-sized noodles.
  2. Loosen pasta and dust with flour to prevent sticking. Spread on parchment-lined baking sheet and reserve.

Make Sauce

  1. In small bowl, whisk oyster sauce, soy sauce, vinegar, honey and water. Set aside.
  2. In large, wide skillet, heat 2 tbsp oil over high heat. Add eggplant and cook until golden brown, 2 to 4 minutes. Transfer to plate.
  3. Return same skillet to high heat and add remaining oil. Crumble in sausage, breaking into small pieces with wooden spoon. Cook until browned, about 5 minutes. Add half the green onions, garlic and ginger, and cook 1 more minute.
  4. Add soy sauce mixture and bring to boil. Cook until slightly thickened, about 2 minutes. Remove from heat.

Cook Spaghetti

  1. Bring large pot of salted water to boil. Add pasta to pot and cook until al dente, about 2 minutes. Scoop out ¼ cup cooking water and reserve. Drain pasta.

Assemble Dish

  1. Add pasta to skillet with sauce over medium-low heat. Add 2 tbsp cooking water, then toss to coat. Add eggplant, sliced chili and remaining green onions. Cook until heated through.
  2. Platter and garnish with fresh herbs.

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Photographer:
Stacey Brandford
Source:
House & Home March 2018
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