Spam Pasta
This is a super quick and delicious pasta with Spam, spaghetti, spring onions and garlic all sauteed with soy sauce and sesame oil.
Ingredients
Serves: 6
- 250g uncooked spaghetti
- 1 tablespoon vegetable oil
- 1 (340g) can Spam(Tm), cubed
- 1/2 spring onion, chopped
- 1 clove garlic, chopped
- 1 tablespoon soy sauce
- 1/2 cup (125ml) water
- 1/2 tablespoon sesame oil
- 1 teaspoon freshly ground black pepper
Directions
Preparation:10min ›
Cook:10min ›
Ready in:20min
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Meanwhile, heat vegetable oil in a medium saucepan over medium heat. Add Spam, spring onion and garlic and saute until light brown. Stir in cooked spaghetti, then stir in soy sauce, water, sesame oil and pepper. Mix all together, heat through and serve.
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Reviews and Ratings
Global Ratings:
(108)
Reviews in English (88)
There is definitely a stigma on Spam here in Oregon. While I was preparing this recipe my friend came over and thought it smelled so good until I told her what it was. She then gave me this "You're actually going to feed that to your family?" look. Anyway, about the recipe: very good, very simple and very tasty. My 2 small children, my husband and I demolished it in one sitting. Simple recipe that uses pantry ingredients you have on hand. Good for those "It's-6oclock-and-I-don't-know-what-to-make" nights. - 21 Jan 2004 (Review from Allrecipes USA and Canada)
I am a closet Spam lover and my husband loves it too. We enjoyed this. My husband wasn't sure until he tried it though. Mmmmmmmmm. I had to come back and change this to excellent because my husband keeps asking me to make it again and he rarely does that with any recipe. - 28 May 2002 (Review from Allrecipes USA and Canada)
This is Wonderful! I went ahead and started another pan with Oriental style Frozen Veggies and added it to the pot with the spam and noodles... Wow! It was so good - we loved it!!! I used Hickory Smoke Spam because that was all I had on hand -- YUM!! Thanks for the recipe. - 05 Feb 2004 (Review from Allrecipes USA and Canada)
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