I tried this in Science class and loved it.
- Carbohydrate 64.17471754698 g
- Cholesterol 0 mg
- Fat 10.3059454844 g
- Fiber 7.78982585789077 g
- Protein 24.77476140835 g
- Saturated Fat 0.19929 g
- Serving Size 1 1 Serving (382g)
- Sodium 7840.025828316 mg
- Sugar 56.3848916890893 g
- Trans Fat 9.5383054844 g
- Calories 439 calories
Step-by-step
- Boil pasta at medium-high.
- Stir until softened.
- When the pasta is finished, cook green beans and slice them into about 1in pieces.
- Mix in with pasta.
- Add onions.
- Then add as much soy sauce as preferred.
Glossy strands of spaghetti coated in dark, salty soy reduction intertwine with crisp-tender green bean segments and sweet, deep-brown caramelized onions. Storing leftover noodles requires careful handling because starches absorb moisture rapidly in refrigeration. Seal the mixture within an airtight glass container for up to three days. Freezing changes the structural integrity of boiled wheat pasta significantly, causing the starches to release trapped water upon thawing and turning the dish mushy. Adding a splash of water during the reheating phase on medium-low heat helps rehydrate the noodles without scorching the soy solids. Doubling or tripling the batch works seamlessly in a standard twelve-inch skillet, provided the cooking water for the pasta maintains a rolling boil to prevent sticking. Salting the pasta water generously ensures proper seasoning penetrates the interior of the spaghetti before the soy sauce coats the exterior surfaces. Slicing green beans uniformly to one-inch lengths guarantees even heat distribution whether boiling or steaming them alongside the main batch. Monitoring the spaghetti closely prevents overcooking, stopping the starches from breaking down into a gummy texture that ruins the mouthfeel.
