Toni in Colorado's Note:
This is easy to prepare and gives you a lot of nutrition benefits. I got it from many of the wives at the Marine Corps Logistics Base, Albany, Georgia. The time consuming part is cutting up the vegetables you want to use. You can choose whatever meat or vegetables you like. You can make a double batch and have leftovers for breakfast. Cut up asparagus is also really good in this. Use less meat if you want.
My Private Note
Units: US | Metric
- 1 lb ground beef (or your choice of meat or shrimp)
- 1/2 lb spaghetti, cooked
- 1 green bell pepper, cut into bite size pieces
- 1 onion, cut into bite size pieces
- 1 carrot, sliced
- 2 garlic cloves, minced
- 2 ounces water chestnuts (1/2 can, sliced) (optional)
- 3 tablespoons peanut oil (or your choice of oil)
- soy sauce
- vodka or vinegar
- 1Set aside cooked and drained spaghetti.
- 2Brown ground beef in 1 tablespoon oil and set aside. If you are using other cuts of meat or shrimp, cut up the beef, chicken or pork into bite size pieces. Put the meat in a zip lok bag with a little soy sauce and Vodka or vinegar for about 30 minutes.
- 3If you wish your vegetables not so crunchy, you can soften them up by steaming or microwaving them for about 4 minutes.
- 4Heat last 2 tablespoons oil and stir fry your vegetables.
- 5Add meat back in and the spaghetti. Stir fry it all for abit (add the garlic at this time) adding soy sauce until you get the taste you want.
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Nutritional Facts for Yaki Soba
Serving Size: 1 (179 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 380.5
- Calories from Fat 168
- Total Fat 18.7 g
- Saturated Fat 5.7 g
- Cholesterol 51.4 mg
- Sodium 60.1 mg
- Total Carbohydrate 32.4 g
- Dietary Fiber 2.1 g
- Sugars 2.4 g
- Protein 19.5 g