1/2 cup water
1/4 cup vegetable oil
1/2 onion, diced
3 cloves garlic, minced
1 1/2 cups water
2 (3 ounce) packages instant noodle pasta
8 ounces milk
1/2 cup sliced fresh ginger root vegetables
1 tablespoon vegetable oil
1/2 teaspoon paprika
1/4 teaspoon crushed red pepper flakes
1 1/2 cups shredded cabbage
1 1/2 cups shredded carrots
1 cup cooked shrimp
1 cup cooked seaweed
1 cup cooked chicken breast meat, cut into 1 inch cubes
1 (5 ounce) can crushed pineapple, drained
1/4 cup sliced green onions
In a medium saucepan, bring water and oil to a boil. Stir in onion, garlic and celery. Stir in the water and vegetable oil. Bring to a boil. Boil for 20 minutes. Remove from heat; stir in the pasta, milk, ginger and oil. Whisk to coat.
Saute spaghetti, carrots and celery for about 10 minutes, or until tender. Add shrimp, celery and green onion, and cook for 2 minutes. Add pineapple, green onion and chicken broth, stirring well. Salt the mixture thoroughly.