Spaghetti and stir-fry. Sounds like two things you’d never think of together, right?
Well, fusion food is a thing. And when you think about it, leftover spaghetti stir fry makes sense.
I means, sometimes you get noodles in your stir fry.
Hello, chow mein!
And sure, the flavors are gonna be a bit different.
But I think you might end up being surprised by how good this is. No joke.
Honestly, I think it depends on what kinda sauce you got on those leftovers (arrabiata works best) and how much sauce is present.
Though, not gonna lie, leftover spaghetti noodles without sauce makes this the most like a traditional stir fry with noodles.
Anyways, here’s a recipe for ya –
Leftover Spaghetti Stir-Fry
This creative stir-fry transforms leftover spaghetti into a completely new meal with vibrant vegetables, savory sauce, and Asian-inspired flavors. It's a quick, economical weeknight dinner that's ready in minutes and reduces food waste deliciously.
Ingredients
- 4 cups leftover cooked spaghetti (about 1 pound cooked pasta, plain or lightly sauced)
- 3 tablespoons vegetable oil (divided)
- 2 large eggs (lightly beaten)
- 4 cloves garlic (minced)
- 1 tablespoon fresh ginger (minced)
- 1 large bell pepper (any color, thinly sliced)
- 2 medium carrots (julienned or thinly sliced)
- 1 cup snap peas or snow peas (trimmed)
- 4 stalks green onions (cut into 1-inch pieces)
- 3 tablespoons soy sauce (or to taste)
- 2 tablespoons oyster sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1/4 teaspoon red pepper flakes (optional, or to taste)
- 1 tablespoon sesame seeds (for garnish)
Instructions
1. If your leftover spaghetti is clumped together, gently separate the strands with your hands or a fork. If it's been refrigerated and very firm, you can briefly rinse it under warm water to loosen it, then drain well and pat dry.
💡 Tip: Cold pasta straight from the fridge works great for stir-frying as it holds its shape better and won't get mushy.
2. In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, rice vinegar, sugar, and red pepper flakes (if using). Set this sauce mixture aside.
💡 Tip: Having your sauce ready before you start cooking ensures the stir-fry comes together quickly without burning anything.
3. Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the beaten eggs and scramble them quickly, breaking them into small pieces. Once just cooked through (about 1-2 minutes), transfer the eggs to a plate and set aside.
💡 Tip: Don't overcook the eggs as they'll cook a bit more when added back to the stir-fry.
4. Add 1 tablespoon of oil to the same wok. Add the carrots and bell peppers, and stir-fry for 2-3 minutes until they begin to soften but still have some crunch.
💡 Tip: Start with harder vegetables first as they take longer to cook.
5. Add the snap peas and stir-fry for another 1-2 minutes until bright green and crisp-tender.
6. Push the vegetables to the sides of the wok. Add the remaining 1 tablespoon of oil to the center, then add the minced garlic and ginger. Stir-fry for about 30 seconds until fragrant, being careful not to burn them.
💡 Tip: Garlic and ginger burn quickly, so keep them moving and watch closely.
7. Add the leftover spaghetti to the wok, breaking up any clumps with tongs or chopsticks. Toss everything together for 2-3 minutes, allowing the pasta to heat through and get slightly crispy in spots.
💡 Tip: Don't stir too frequently - letting the pasta sit for a moment allows it to develop those delicious crispy, caramelized bits.
8. Pour the sauce mixture over the spaghetti and vegetables. Add the scrambled eggs and green onions. Toss everything together vigorously for 1-2 minutes until the sauce is evenly distributed and the pasta is well-coated.
💡 Tip: Use tongs or two spatulas to toss the noodles like you would in a restaurant—this ensures even coating.
9. Remove from heat, taste and adjust seasoning with more soy sauce if needed. Garnish with sesame seeds and serve immediately.
💡 Tip: Stir-fries are best enjoyed right away while the vegetables are still crisp and the pasta is hot.
Notes
I prefer broccoli and bell peppers in my stir-fry, so feel free to make your own substitutions.
Tips
- This recipe is incredibly flexible - use whatever vegetables you have on hand such as broccoli, mushrooms, cabbage, or zucchini.
- If your leftover spaghetti already has tomato sauce on it, rinse it lightly under warm water first to remove most of the sauce, or reduce the amount of soy sauce in the recipe to balance flavors.
- For extra protein, add cooked chicken, shrimp, beef, or tofu along with the vegetables.
- Make it spicier by adding sriracha, chili oil, or more red pepper flakes to the sauce.
- Use a well-seasoned wok or large skillet - the high heat and large surface area are key to achieving the best texture.
- Day-old pasta works better than fresh pasta for this recipe as it's firmer and less likely to become mushy.
Variations
Want to deviate a bit from the recipe above? Try these ideas out –
- Thai-Style: Replace oyster sauce with fish sauce and add Thai basil, lime juice, and peanuts for a pad Thai-inspired version.
- Spicy Szechuan: Add Szechuan peppercorns, double the red pepper flakes, and include chili bean paste for a numbing, spicy kick.
- Korean-Inspired: Use gochujang (Korean chili paste) in place of some of the soy sauce and add kimchi for a tangy, fermented flavor.
- Vegetarian/Vegan: Replace eggs with crumbled firm tofu and use vegetarian oyster sauce (made from mushrooms) or hoisin sauce.
- Italian-Asian Fusion: Add sun-dried tomatoes, fresh basil, and a splash of balsamic vinegar along with the Asian sauces for an East-meets-West flavor.
- Protein-Packed: Stir in edamame, cashews, or peanuts for added protein and crunch.
- Gluten-Free: Use tamari instead of soy sauce and ensure your oyster sauce is gluten-free, or substitute with gluten-free hoisin sauce.
Nutrition Facts
Calories: 385 kcal
Protein: 13g
Carbohydrates: 52g
Dietary Fiber: 4g
Sugars: 6g
Total Fat: 14g
Saturated Fat: 2.5g
Cholesterol: 93mg
Sodium: 920mg
Potassium: 340mg
Vitamin A: 85% DV
Vitamin C: 78% DV
Calcium: 6% DV
Iron: 12% DV