Chinese spaghetti

Chinese cuisine is not as complicated as it might seem at first glance, I suggest you make sure of this by cooking spaghetti in Chinese style.

Ingredients

• Spaghetti - 230 g
• Starch - 1 tbsp. l.
• Soy sauce - 4 tbsp. l.
• Sesame oil - 2 tbsp. l.
• Chicken fillet without skin (cut into pieces) - 450 g
• White wine vinegar - 2 tbsp. l.
• Sugar - 1 tbsp. l.
• Vegetable oil (ideally canola) - 1 tbsp. l.
• Young green peas, in pods - 2 cups
• Medium carrots (chopped with julienne) - 2 cups
• Green onion (finely chopped) - 3 pcs.
• Fresh ginger (chopped) - 1 ½ tsp
• Red pepper flakes - ½ tsp

Directions

1. Boil spaghetti in salted water until tender, according to package instructions. In a small bowl, mix cornstarch and 1 tablespoon soy sauce. Add 1 tablespoon of sesame oil. Pour this mass into a plastic bag, put the chicken fillet there and shake the bag well. Place the bag of meat in the refrigerator for 10 minutes. Dry the spaghetti.
2. In a small bowl, whisk together vinegar, sugar, remaining soy sauce and sesame oil, set aside.
3. In a wok or other large skillet, heat the vegetable oil, put the fillet and fry, stirring, until pink. Transfer the chicken to a plate, cover with a lid.
4. Put carrots and green peas in the same pan, fry, stirring, for about 5 minutes. Then add green onion, ginger and red pepper to the pan. Cook, stirring, until soft but still crispy. Put the chicken back into the pan with the vegetables, add the soy mixture and spaghetti, mix well.