Total Time
30mins
Prep 15 mins
Cook 15 mins

Again, a Rachael Ray Recipe. This looks delicious.

Ingredients Nutrition

Directions

  1. Mix together sauce ingredients and reserve.
  2. Bring pasta water to a boil, salt water and cook spaghetti to al dente.
  3. While pasta is cooking, heat a tablespoon of vegetable oil in a large, nonstick skillet over high heat. When oil ripples, add beaten eggs and scramble them to light golden brown; remove and reserve.
  4. Season the meat with salt, pepper and coriander. Heat the remaining vegetable oil to a ripple, then add meat and stir-fry for 4 minutes.
  5. Push meat to the side and add ginger, garlic and veggies. Stir-fry veggies for 2 minutes.
  6. Drain and add pasta and eggs to the skillet. Pour sauce over spaghetti and toss to combine.
  7. Turn off pan; toss 30 seconds to let the liquids absorb.

Reviews

(7)
Most Helpful

Absolutely wonderful! I did fry everything a bit longer than in the recipe, and the dish came together really beautifully.

rosslare June 30, 2010

I have made this several times since I own the Rachael Ray book it is in (Express Lane Meals). I think it is a wonderful, versatile recipe and it is in my regular rotation. I love that it's a one-dish meal, and I just use what I have on hand for meat-chicken, pork, or both. I love the flavor and my kids (4 and 6 year olds) will eat it, which is a plus. I typically leave out water chestnuts and shiitake mushrooms because I never have them. I still think it's great!

ellimacleo January 31, 2010

Ok first the proportions for me are way wrong (this definitely serves more than 4!) and the flavors weren't what I was hoping for.

Shasha December 29, 2008

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