I use soy spaghetti when I want something light but filling, especially I like to prepare them for vegan dishes like this. I combine the ethnic taste of the soy spaghetti and the soy sauce with some delicate vegetables and seeds and/or dried fruits.
Time of preparation
What did I use
a wok, a cutting board, a knife, a potato peeler, a spaghetti clamp, a wooden spoon
Soy spaghetti: 3 nests
Cashews: a dozen
Soy sauce: a spoon
Seeds oil: 2 spoons
Poppy seeds: 1 teaspoon
How did I do
I peeled the carrot and cut it in very thin slices with the potato peeler. I trimmed the zucchini and cut it in 4, then in thin slices. I trimmed and cut in very thin pieces the leek. I cooked the vegetables for few minutes in the pan with some oil and soy sauce, starting with the leeks, adding then the zucchini when it was brownish and finally adding the carrots when the zucchini are nearly ready.
I boiled the soy spaghetti for few minutes in plenty of water, I dried them and then I cooked them for few minutes together with the vegetables and the cashews cut in little pieces.
I served hot, sprinkled with the poppy seeds.