Yields 6 servings

Preparation time: 30 minutes

Recipe: Austin Center, USA

Picture: Ohio Center, USA

Category: Entrees

Country: Italy



  • 2 medium packages of thin spaghetti noodles
  • 2 Tablespoons canola oil (or 2 Tablespoons butter)
  • 2 bell peppers, diced
  • 1 Tablespoon canola oil
  • ½ package vegetarian chicken nuggets**
  • ¼ package vegetarian shrimp**, diced
  • ¼ stick vegetarian "ham"**, diced
  • 5 big oyster mushrooms*, finely cut
  • ½ can straw mushroom*, cut in 4 pieces
  • ½ can golden colored mushroom*, cut in small chunks
  • 1 Tablespoon soy sauce
  • 2 small cans (8 oz.) tomato spaghetti sauce (prefer Ragu brand)
* Available in Asian markets  
** Available in Asian markets, the health food stores, or from


  1. Using a saucepan or a cooking pot, cook the spaghetti noodles in boiling water for about 10 minutes. Remove the noodles from the heat and rinse with cold water to remove the stickiness. Mix the noodles with some canola oil or butter to make them fragrant and shiny.
  2. Place a pot on the stove; add 5 Tablespoons water, then the bell pepper. Bring the water to a boil with medium heat. Transfer to a bowl.
  3. Pour 1 Tablespoon canola oil into the pot, and stir-fry the veggie chicken nuggets, the veggie shrimp, and the vegetarian “ham” chunks until golden brown.
  4. Add all the mushrooms and the bell peppers. Then add 5 Tablespoons water.
  5. When they are cooked, add the soy sauce and the spaghetti sauce. Mix well. Keep the pot covered on low heat. 

{This dish is both very suitable for young people and very convenient.


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