East Meets West: Stir-Fried Spaghetti

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Craving spaghetti but short on time? This stir-fry spaghetti recipe is your new best friend! It’s a fun twist on the classic dish, packed with flavor and ready in under 30 minutes. No boiling water required, making it perfect for busy weeknights. Let’s get cooking!


Spaghetti Stir-Fry With Chicken
Spaghetti Stir-Fry With Chicken

8 ounces spaghetti noodles

  • 1 tablespoon olive oil
  • 1 pound ground beef or ground turkey (optional, for a vegetarian option, omit the meat and add an extra 1/2 cup of your favorite chopped vegetables)
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 cup broccoli florets
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1/2 cup low-sodium beef broth
  • 1 tablespoon soy sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (optional, for a spicy kick)
  • 1/4 cup grated Parmesan cheese
  • Salt and freshly ground black pepper, to taste
  • Fresh chopped parsley, for garnish (optional)

  • Directions:

    1. Cook the spaghetti according to package directions, omitting the salt. Drain and set aside.
    2. Heat the olive oil in a large skillet or wok over medium-high heat. Add the ground beef or turkey (if using) and cook until browned, breaking it up with a spoon as it cooks. Drain any excess grease.
    3. Add the onion and garlic to the pan and cook until softened, about 3 minutes.
    4. Stir in the bell peppers and broccoli florets. Cook for another 5 minutes, or until the vegetables are tender-crisp.
    5. Add the diced tomatoes with their juices, beef broth, soy sauce, brown sugar, oregano, and red pepper flakes (if using) to the pan. Bring to a simmer and cook for 5 minutes, stirring occasionally.
    6. Add the cooked spaghetti noodles to the skillet and toss to combine with the sauce and vegetables. Season with salt and freshly ground black pepper to taste.
    7. Serve immediately, garnished with grated Parmesan cheese and fresh chopped parsley (optional).

    Nutrition Facts (per serving)

    This recipe yields approximately 4 servings. Here’s a general estimate of the nutritional breakdown per serving:

    Calories: 500-600 (depending on the type of meat used)

  • Fat: 20-25 grams
  • Carbohydrates: 60-70 grams
  • Protein: 30-35 grams
  • Sodium: 500-600 milligrams (depending on the sodium content of the broth and soy sauce)

  • Please note: These are just estimates, and the actual nutritional content will vary depending on the specific ingredients you use.


    This stir-fry spaghetti recipe is a delicious and convenient way to enjoy a classic dish with a twist. It’s perfect for busy weeknights when you don’t have a lot of time to cook, but still want a satisfying meal. The vegetables add extra vitamins and nutrients, making this a well-rounded option. Feel free to customize this recipe to your liking and add your favorite vegetables or protein source.


    1. Can I use a different type of pasta?

    Absolutely! You can use any type of pasta you like in this recipe. Penne, fusilli, or even whole-wheat pasta would all work well. Just be sure to adjust the cooking time according to the package directions.

    2. What if I don’t have beef broth?

    You can substitute vegetable broth for beef broth for a vegetarian option. Chicken broth would also work in a pinch.

    3. How can I make this dish spicier?

    If you like your food spicy, you can add more red pepper flakes to the sauce, or even a pinch of cayenne pepper. You could also serve the dish with a side of sriracha or chili oil for an extra kick.

    4. Can I add other vegetables to this recipe?

    Yes! Feel free to get creative and add your favorite vegetables to this dish. Some other good options include mushrooms, zucchini, carrots, or snow peas.

    5. How can I store leftover stir-fry spaghetti?