Spaghetti ala Chop Suey

Here’s my another version of cooking the spaghetti sticks we had in our cabinets before it will be expired. Lol 🙂

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300 g chicken, sliced
2 cloves garlic, minced
1 medium onion, chopped
12 pcs. baby corn, sliced into 1 inch length diagonally
12 pcs. baguio beans, thinly sliced
1 medium carrot, julienned
2/3 cup mushrooms, thinly sliced
2 cups chicken broth
¼ head of medium cabbage, thinly sliced
200 g spaghetti sticks, cooked according to package direction
Light soy sauce to taste
1 ½ tbsp. cornstarch dissolved in 2 tbsp. water
12 pcs. quail eggs, boiled and peeled
Salt and pepper to taste
3 tbsp. cooking oil

1. Heat cooking oil in a wok, fry chicken until golden brown. Add garlic and onion and stir to mix well.
2. Add 1 tbsp. of light soy sauce, then add baby corn, baguio beans, carrots and mushrooms. Stir fry for 30 seconds, then add chicken broth. Add again light soy sauce. Let it boil and cook until the vegetables are tender enough to suit your taste. Then, stir in the cabbage.
3. Stir in the cooked spaghetti. Add the cornstarch mixture and cook until for 2 minutes or until the liquid thickens.
4. Season with salt and pepper, add the quail eggs. Turn off the heat and stir to mix well. Serve.

Related Posts:
Chicken Chop Suey
Spaghetti ala Pancit


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