How to measure servings of spaghetti?
You can simply measure spaghetti/pasta servings with your hand:
With your thumb and index finger, hold a large handful of spaghetti. You are holding one serving of spaghetti if your index finger touches the thumb’s basal joint; two servings of spaghetti if your index finger touches the thumb’s middle joint; and three servings of spaghetti if your index finger touches the thumb’s tip.
However, because different people would naturally have different hand sizes, this method could only measure the servings approximately. I do have relevantly small hands. You might want to start with my measuring method and reduce the amount of spaghetti if you have large hands.
Of course, a kitchen scale can also be used to measure the spaghetti. One serving of dry or undercooked spaghetti should weigh approximately 113g, two servings 225g, three servings 338g, and four servings 450g when served as the main course.
2 servings of spaghetti
Sauce for stir fry spaghetti
The ingredients for my stir-fried spaghetti sauce are very basic and traditional chow mein seasonings:
– Sugar: for a subtle sweet taste. If you want to achieve a real Chinese stir-fried noodle flavor, don’t skimp.
– Light soy sauce: for a savory flavor. Light soy sauce is golden brown in color and rich in taste to add flavor during marinating and seasoning stage.
– Dark soy sauce: for a brown and shiny look. Dark soy sauce is used to add deep colors to meat stews and casseroles and often paired with light soy sauce to achieve the perfect taste and color.
– Oyster sauce: for a rich and complex caramelized savory flavor. Oyster sauce is so often used in Chinese stir fry dishes. Vegetarian version of oyster sauce is made from mushrooms. Other than that, it’s hard to find another substitution of oyster sauce. You may try using hoisin sauce instead if you can’t find oyster sauce anywhere.
Check out my homemade oyster sauce recipe.
Chinkiang vinegar: to intensify the aroma of spaghetti stir-fried in oil One tablespoon of vinegar won’t make your noodles taste sour because most of it will evaporate while you stir-fry them, giving Chinese restaurants their distinctive, wonderful aroma. If Chinkiang vinegar is unavailable, you can substitute it with any other black rice vinegar or even cooking wine. Since the cooking wine will also evaporate and give your stir-fried spaghetti a more traditional Chinese cuisine aroma
– Sesame oil: to avoid sticking and to give off a nutty scent When preparing stir-fried noodles, the last thing you want to see is the noodles sticking together. Not only will this dish smell better when the noodles are coated with sesame oil, but it will also keep the noodles from sticking together.
Ingredients for Stir Fry Spaghetti Recipe
Spaghetti :
Good pasta will bounce back when chewed and have a chewy texture. These are qualities that you cannot tell until the pasta is cooked, but you should try a different brand of pasta in the future if it sticks together or has an overly soft texture when chewed.
Capsicum: Red capsicums are the sweetest and have the highest levels of beta carotene and vitamin C due to their higher sugar content. Yellow and orange peppers are almost as sweet as red peppers, while green peppers are less sweet because they are picked early, giving them a slightly bitter flavor.
Soy Sauce: Traditionally used in East Asia to enhance flavor and facilitate digestion in a wide range of cooked dishes, soy sauce is a Chinese condiment. This is made with brine, roasted grain, fermented soybean paste, and either Aspergillus oryzae or Aspergillus sojae mold.
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