This is one of those funny dishes that I like when I make it at home, but I’ve never yet actually ordered it in a restaurant. Actually, I rarely order anything in a restaurant that I can cook at home. I mean, what’s the point? I don’t eat out much and am not going to waste those occasions ordering something I could just as easily fix myself any day! The last time I made lo mein with ham. This time I was skimming through my a Rachel Ray cookbook. I have to say I kind of enjoy watching her show now and then so I bought this book, Rachael Ray 365: No Repeats–A Year of Deliciously Different Dinners (A 30-Minute Meal Cookbook) but I rarely find anything that actually entices me to try it and I don’t like the organization. But this was good and worth repeating. Maybe I should explore the book a bit more. You could add some leftover meat here and have a complete meal. I served it with her breaded and baked fish, which was nothing special so I’m not posting it. This one I’d make again, although my kids didn’t like it.
I did actually use a can of bean sprouts, which somehow I’ve never bought before. But the last bag of bean sprouts I bought with some idea or another spoiled in the few days it took me to get to the idea. I think the canned may go onto my typical pantry list because they added a nice touch here and this could be an easy pantry dinner that way. It’s quick, tasty, and filling.
1/2 pound spaghetti
3 Tbs oil
3 cloves garlic, minced
1 Tbs minced ginger
1 carrot, peeled and shredded or cut into matchsticks
2 cups bean sprouts (I actually used the canned ones)
1 red pepper, thinly sliced
1/3 cup tamari (aged soy sauce)
Cook and drain the spaghetti.
Heat the oil. Cook the garlic, ginger, and carrot for a minute or so, stirring often. Add the bean sprouts and bell pepper. (She also called for scallions here but I left those out because my kids shy from onions). Cook another the 2-3 minutes, stirring often. Add the drained pasta and stir. Then mix in the tamari and mix well.1