>Husband came up with this variation to use leftover spaghetti one day. It lives on in our repertoire as a side dish that’s good with a number of meats and vegetables. He emailed the directions to me on a day when he’d planned to cook but had a last-minute change in plans. I served it with teriyaki-marinaded beef (stir-fried) and steamed cauliflower. I’m still working on making room in the freezer and pantry: we had all the seasonings and the spaghetti in the cupboard already.

In a large pot, cook spaghetti like you normally would.

Strain noodles into a colander, place pot back on the burner with high heat.
Add 2 Tbsp of cooking oil. Give oil a moment to heat up.
Add 1 chopped stalk of green onion, sauté for 1 minute.
Pour noodles from colander into pot with hot oil and green onions.
Add flavoring stuff (adjust to taste preference):

1 Tablespoon Soy Sauce
1 Teaspoon Tiger Sauce
Couple shakes of Red Pepper Flakes.

Stir, stir, stir for about 3 to 5 minutes until noodles start to fry and water is evaporated.

(But you don’t want the noodles to be actually fried. If in doubt, take them off the heat early.)

Daisy’s additions: fewer red pepper flakes, 1 Tablespoon sesame seeds.

Serves 4. Adjust seasonings as needed for more or less. I wonder if this would work with rice? I could call it Daisy’s Rice-a-ghetti. This has possibilities.