Tuesday, April 19, 2011

Stir Fried Spaghetti with Portobella Mushroom

8 oz angel hair spaghetti
1 portobella mushroom - cleaned and sliced
1 carrot - cut into strips
2 cups shredded cabbage
8 prawns - deshelled and deveined
2 eggs - beaten
1/2 onion - chopped
3 cloves garlic - chopped
1 shallot - chopped
1 tbsp toasted sesame seeds
1/2 cup chicken broth
1 tbsp fried shallot oil - for coating cooked spaghetti
3 tbsp cooking oil
2 tbsp oyster sauce
2 tbsp soy sauce
1 tbsp black vinegar

  1. Cook spaghetti in a pot of salted water according to package instructions.  Drain and transfer to a large bowl.  Add 1 tbsp fried shallot oil and toss to mix well.   Set aside.
  2. Heat up 2 tbsp oil in a wok.  Fry the eggs till cooked.  Dish up and cut into strips for use later.
  3. Add mushroom to the wok and saute them till they are lightly browned.  Set aside.
  4. Add another 1 tbsp oil to wok.  Fry the onion, garlic and shallot till fragrant.  Add prawns, carrot and cabbage and stir fry over high heat for 1-2 minutes.  Drizzle sauce and add chicken broth, cooked spaghetti, mushrooms and fried egg and toss to mix well for another 2-3 minutes.
  5. Transfer to a serving bowl and sprinkle some toasted sesame seeds.  Serve with your favourite chilli sauce or tomato ketchup.