Delicious, sweet, salty, and savory noodle dish. Excellent for potlucks and kid-friendly.
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Total Time: | 35 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 (16 ounce) package spaghetti
- ½ cup unsalted butter
- 1 cup thinly sliced celery
- 1 medium yellow onion, thinly sliced
- 2 tablespoons chopped fresh garlic
- ¾ cup soy sauce
- ¾ cup white sugar
Instructions
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
- Melt butter in a skillet over medium heat. Add celery and onion and saute until soft, about 5 minutes. Add garlic and saute until fragrant, about 1 minute, being careful it doesn’t burn.
- Mix soy sauce and sugar together in a small bowl; stir in to the vegetable mixture. Immediately add drained spaghetti and cook until heated through, 2 to 3 minutes. Serve hot.
- Use low-sodium soy sauce for less salty flavor.
Nutrition Facts
| Calories | 404 kcal |
| Carbohydrate | 64 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 2 g |
| Protein | 9 g |
| Saturated Fat | 8 g |
| Sodium | 1371 mg |
| Sugars | 22 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
I had to rescue this dish from being boring, unbalanced and the sauce needs to be thickened before mixing it with the noodles. I added 1/2 tsp 5 spice powder, a tablespoon of oyster sauce, chili oil and chopped peanuts.
a bit salty; i’d also use 1/3 less butter, soy and sugar.
Love it! I used brown sugar instead of white. The dish was not too sweet or too salty. Served it topped with chow mein noodles for the crunch. Will make again with meat and more veggies for a main dish.
Excellent recipe. I had to lower the amount of soy sauce, butter and sugar. Still, it came out amazing!