Fresh Spaghetti Stir-FryRecipe By: Kristen Eppich
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.
- 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
Make Spaghetti Noodles
- 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.
- Loosen pasta and dust with flour to prevent sticking. Spread on parchment-lined baking sheet and reserve.
- In small bowl, whisk oyster sauce, soy sauce, vinegar, honey and water. Set aside.
- 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.
- 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.
- Add soy sauce mixture and bring to boil. Cook until slightly thickened, about 2 minutes. Remove from heat.
- 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.
- 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.
- Platter and garnish with fresh herbs.