Soy Spaghetti

Soy spaghetti is a very popular dish in Asian cuisine, particularly in Chinese cuisine. They are known for their texture and the way they absorb the flavors of the ingredients they are cooked with. Therefore, I propose a basic recipe that you can adapt according to your tastes and the ingredients you have available, then I will suggest a small Italian variation.

Ingredients

• 250 g of soy spaghetti
• Seed oil for sautéing
• 1 clove of garlic
• Vegetables of choice (for example, peppers, carrots, onions, zucchini)
• 150 g of proteins of choice (chicken, shrimp, tofu)
• Soy sauce
• Salt, pepper and/or other flavors to taste (ginger, coriander, etc.)

Preparation

1. Start by soaking the soy spaghetti in hot water for the time indicated on the package until they soften.
2. In the meantime, cut the vegetables and chosen proteins into strips or cubes.
3. In a pan or wok, heat the oil and add the minced garlic to flavor the oil.
4. Add the proteins and sauté until they are almost completely cooked.
5. Add the vegetables, starting with those that require more cooking time.
6. Drain the soy spaghetti well and add them to the pan.
7. Pour over some soy sauce and toss everything together for a few minutes until the vegetables are tender but still crunchy.
8. Adjust with salt, pepper and add any other flavors to taste.
9. Serve hot.

Italian Variation: To give an Italian touch to this Asian dish, you can use a drizzle of extra virgin olive oil instead of seed oil and finish the dish with a bit of chopped fresh parsley. Also, you could add a pinch of chili pepper if you love spicier flavors.

Fun Facts

Soy spaghetti is also known as “soy vermicelli” and is often used in soups or sautéed with vegetables and proteins. Unlike durum wheat pasta, they contain a lower amount of carbohydrates and are a source of protein, which makes them a popular option for those following specific diets.