How to make it

  • Cook the pasta until al dente. Rinse.
  • Heat the peanut oil in a large skillet or wok.
  • Sauté veggie beef (or chicken), onion, celery, carrots, peppers, garlic, and pepper flakes until the veggie beef is browned.
  • Add cabbage and sauté for a few more minutes.
  • Add spaghetti to cooked veggies.
  • Mix cornstarch with the chicken broth then add to the sauté along with the honey, soy sauce, ginger, cayenne pepper, and curry powder.
  • Cook for 5 minutes or until heated through. You can cook longer to darken the noodles.
  • (Note: You can buy the coleslaw mix in the produce section - pre-shredded saves time.)

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