Being in the Australian outback, living in an accommodation place with limited cooking space (a little electric cooktop in a self contained studio room), I have had to modify my meals here in Derby, Western Australia. I came up with this quick recipe of an Asian Spaghetti Stir Fry as I had a craving for some kind of ‘a little bit spicy’ Asian style noodles with Bok Choy. 

Before I knew it, I was on my way to creating yet another fast dish of my own! All the basic ingredients to this dish can be found readily available at the supermarket. I had a yummy, filling dinner last night indeed!

My last night's dinner of a quick Asian Spaghetti

My last night’s dinner of a quick Asian Spaghetti


Quick Asian Spaghetti Stir Fry

Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins


  • Half box Spaghetti
  • 3 tablespoons Sunflower Oil
  • 3 cloves Garlic chopped
  • 2 tablespoons crushed dried chilli
  • A handful cherry tomatoes halved
  • 4 Button Mushrooms Sliced
  • 2 Eggs
  • 2 bunches Bok Choy
  • Salt to taste


  • Boil Spaghetti to Al Dente and set aside.
  • In a pan, heat oil and fry eggs into a scramble and set aside.
  • In the same pan, sauté chopped Garlic till fragrant.
  • Add in tomato and let it fry till soft.
  • Add in crushed chilli.
  • After a minute, add in sliced Button Mushrooms.
  • Add in Spaghetti and toss well.
  • Add in all other ingredients.
  • Toss until all liquid at the bottom disappears.
  • Ready to serve.