Yaki Spaghettini

Yaki Spaghetti

Lunch today, Japanese style stir-fried spaghettini. Felt like eating yaki udon but there was not any udon in stock, so subbed udon with spaghettini. It tasted really good, a little bit of mirin made a big different. I cooked it with a lot of vegetables, like the one we ate at Fujiya.

Ingredients (2 servings):
150gm spaghettini
100gm chicken breast meat, sliced thinly
1 tsp corn flour
½ cup chopped capsicum
½ cup chopped cabbage
½ cup shredded carrot
½ cup chopped onion
1-2 tbsp kikkoman soy sauce
½ tbsp mirin
1 tsp cooking oil
Salt and pepper to taste

  1. Cook spaghetti with pinch of salt for 8-10 minutes. Drain and set aside.
  2. Coat chicken with corn flour and set aside.
  3. Heat oil in a non-stick pan, add in chicken and cook well.
  4. Add in all vegetable and stir-fry for 1-2 minutes.
  5. Add in cooked spaghettini, soy sauce and mirin. Stir well and cook until sauce is absorbed by pasta.
  6. Add salt and pepper to taste.


Japanese cookings use no or little garlic but the choice is yours.

Comments :

2 comments to “Yaki Spaghettini”
delia said...

Hi Lydia,
My children all love this dish. Will be trying out more of your recipes especially those japanese dishes which my children likes.

Lydia said...

Hi Delia,

Glad to know you children like this dish and thanks for trying out my recipe(s). My Japanese food recipes are limited here... perhaps I should post (eat?) more.

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