| Prep: 15 mins | Cook: 20 mins – 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 348 | 19g | 3g | 37g |
| sugars | fibre | protein | salt |
| 8g | 6g | 9g | 1.2g |
Why I Love Filipino Vegetable Spaghetti
My love for the Filipino dish Vegetable Spaghetti, can be traced back to a culinary adventure Laura and I embarked on a few years ago, prior to becoming parents. To date, this electrifying concoction of colorful vegetables and spaghetti noodles holds a special place in my heart and on our dinner table. Let me tell you why.
A Melange of Flavors
The Vegetable Spaghetti, in all its splendid fusion of Eastern and Western flavors, seems far removed from my beloved New England seafood and treasured Irish comfort food. But just like the classic New England Fish Chowder or the heart-warming Irish Beef Stew, this Filipino triumph of cuisine is all about harmoniously combining fresh ingredients to create a symphony for the tastebuds.
Let’s talk about the grand ensemble. Vegetable Spaghetti is a riot of textures and flavors, encompassing an array of healthy vegetables like tomatoes, carrots, bell peppers, cabbage, and onions all deftly sautéed in vegetable oil and skillfully seasoned with the umami punch of soy and oyster sauces, with a scant amount of sugar lending a subtle sweetness.
Fusion With A Twist
The enticing cross-cultural culinary experience is nudged further by the incorporation of Italian spaghetti juxtaposed with this Asian-style vegetable stir fry. The result? A delightful amalgamation that reminds us of the borderless, universal nature of food and cooking- something I deeply cherish and urge everyone to explore.
The inspiration behind this recipe came from the renowned chef, Ivan Man Dy, who is known for his innovative approach to Filipino cuisine. His knack of presenting traditional food with a modern twist spurred us to try something similar, and out came this beloved recipe.
Vegetable Spaghetti isn’t just a recipe – it’s a celebration of culinary diversity, a melting pot of flavors that echo my belief in combining the best of all food worlds. It serves as a constant reminder of the beautiful food journey Laura and I have embarked upon and continues to bring joy to our dinner table, one hearty meal at a time.
What You’ll Need
- 8 oz spaghetti noodles
- 1/2 cup vegetable oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 2 medium tomatoes, chopped
- 2 medium carrots, julienned
- 1 bell pepper, julienned
- 2 cups cabbage, shredded
- 1/4 cup soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sugar
- Salt and pepper to taste
- 2 tablespoons green onions, chopped (for garnish)
Method
Step One
Begin by cooking the spaghetti noodles according to the package instructions until they’re al dente. After they’re cooked, drain the water and set them aside.
Step Two
While the noodles are cooking, heat the vegetable oil in a large pan over medium heat. Once the oil is hot, add the finely chopped onion and minced garlic. Sauté until they’re softened and aromatic.
Step Three
Add the chopped tomatoes, julienned carrots, and julienned bell pepper to the pan. Continue to sauté until the vegetables are tender.
Step Four
Add the shredded cabbage to the pan and cook until it’s slightly wilted. This should take approximately 2-3 minutes.
Step Five
In a small bowl, combine the soy sauce, oyster sauce, sugar, salt, and pepper. Stir until the sugar is fully dissolved.
Step Six
Add the cooked spaghetti noodles and the sauce mixture to the pan. Toss everything together until the noodles and vegetables are evenly coated in the sauce. Continue to cook for 2-3 minutes, allowing all the flavors to meld together.
Step Seven
Before serving, garnish the vegetable spaghetti with chopped green onions. Enjoy hot.
