Asian Stir Fry Spaghetti

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Asian Stir Fry Spaghetti

I’ve got some leftover roast chicken in my fridge and I dislike the idea of wasting my food, so I am going to transform last night’s chicken into a new dish. Quick stir fry spaghetti with my leftover chicken and some greens to go with it. Perfect for lunch!

Level: Easy

Spaghetti, cooked al dente

Leftover cooked chicken

2 tablespoons of olive oil

2 carrots, diced

1 medium size onion, chopped

2 to 3 cloves of garlic, chopped

1 teaspoon of ginger, sliced

1 lettuce, roughly chopped

1 medium size broccoli, cut into florets and lightly blanched

1 red of green chili, sliced

1 tablespoon of Fish sauce

1 tablespoon of light soy sauce

Salt

White pepper, grounded

1 teaspoon of curry powder

1 tablespoon of Shaoxing wine

1 teaspoon of sesame oil

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Whisk the fish sauce, soy sauce, Shaoxing wine, pepper, sesame oil together in a bowl. Heat olive oil in a stir fry pan over medium high-heat. Cook garlic and ginger for 1 minute. Add the curry powder. Toss in onion, chili, broccoli, carrots and chicken. Cook for 8 minutes, then stir in the spaghetti. Stir fry for 2 minutes. Add the sauce and stir fry until everything is evenly combined. Season with salt. Garnish with fresh lettuce/coriander and lime on the side.