Ingredients
2 quarts water1 tablespoon chicken bouillon granules1 package (16 ounces) thin spaghetti1 tablespoon reduced-sodium soy sauce1 tablespoon reduced-sodium teriyaki sauce1-1/2 teaspoons Chinese five-spice powder1/8 teaspoon white pepper1/4 cup canola oil1/2 cup thinly sliced onion1 cup fresh snow peas1/2 cup chopped green onions
Preparation
In a Dutch oven, bring water and bouillon to a boil. Add spaghetti. Return to a boil; cook, uncovered, for 6 minutes or until almost tender. Drain, reserving 1/2 cup cooking liquid. Add soy sauce, teriyaki sauce, five-spice powder and pepper to reserved liquid; set aside. Set spaghetti aside.
In a large nonstick skillet or wok, heat oil until hot. Add onion and saute for 2 minutes. Add peas; saute 2 minutes longer. Stir in reserved spaghetti. Add reserved soy sauce mixture to pan. Simmer, uncovered, for 3-4 minutes or until liquid has evaporated. Sprinkle with green onions.
