Ingredients
Scale
- 8 ounce spaghetti broken in half
- 1 pound ground beef
- 2 cloves garlic minced
- 1 teaspoon fresh ginger or ½ teaspoon ground ginger
- 12 ounce bag coleslaw mix
- ¼ cup soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons oyster sauce or hoisin
- 1 tablespoon sesame oil
- ½ cup pasta water
- optional toppings thinly sliced green onions, sriracha sauce, or chili garlic sauce
Instructions
- Boil the spaghetti in salted water until just tender. Drain, saving ½ cup of the pasta water and set aside.
- In a large skillet over medium-high heat, cook the ground beef until fully browned. Drain excess grease if needed.
- Add garlic and ginger to the skillet. Stir for about 30 seconds until fragrant.
- Stir in soy sauce, brown sugar, oyster sauce, sesame oil, and broth. Let it bubble for 2-3 minutes to meld the flavors.
- Add the coleslaw mix and cooked noodles. Toss well and cook another 2-3 minutes until the cabbage softens but still has a little bite.
- Taste, and adjust seasoning if needed. Top with green onions or a little heat if desired.
Notes
Feel free to substitute the ground beef with ground turkey for a leaner option.
You can add any additional vegetables you like, such as bell peppers or snap peas.
For extra flavor, let the mix sit for a few minutes before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 6g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 60mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.