Hamburger and Noodle Stir-Fry
You won't find ground beef and spaghetti at your local Chinese takeout, but it turns out stir-frying is a great way to turn these two staples into a quick dinner.
- 1½ (16-oz) box thin spaghetti
- 1 lb lean ground beef
- 1 tbsp bottled minced ginger
- 1 tsp bottled minced garlic
- 1 cup already shredded carrots
- 1 medium zucchini, shredded, about 1 cup
- ½ cup bottled teriyaki sauce
- 2 tbsp bottled or fresh lime juice
In a large pot of lightly salted boiling water, cook the spaghetti according to package directions. Drain and set aside.
Meanwhile, in a large skillet over medium-high heat, cook the beef for 7 minutes, or until no longer pink, stirring occasionally.
Add the ginger, garlic, carrots, and zucchini, stirring well to mix. Cook for 5 minutes, or until vegetables are tender, stirring occasionally.
Add the teriyaki sauce and lime juice, stirring well to mix. Add the spaghetti to the beef mixture and toss well to mix.
© Cynthia Stevens Graubart & Catherine Fliegel, R.N. 2005
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