I always make way too much spaghetti. I overestimate how much I can eat, so I end up with somewhere like 3 servings left. Invariably, this happens every time I make spaghetti. Well, I decided to try stir-frying it one day. I had some cherry tomatoes that I quartered, put a couple handfuls of shredded cabbage, and a sprinkle of balsamic vinegar in a nonstick pan with about a teaspoon of cooking oil, then I added the spaghetti and just stir-fried the whole lot for about 5 minutes on, oh, say medium-high heat. Presto! Lo Mein, Italian style.
You can do it Chinese-style too, obviously. I just did that tonight. No tomatoes, but whatever veg you've got frozen, plus a couple scallions chopped coarsely; fry that up, sprinkle with soy sauce and Worcestershire, sesame oil if you've got it, and then add the spaghetti. Same deal, best damn thing you ever did with leftovers.
I guess if you really want a recipe...
1 tsp cooking oil
~1/4 lb leftover plain cooked spaghetti
2 scallions, chopped coarsely
Really, any other kind of vegetable you want
~1 tsp soy sauce
~2 tsp Worcestershire sauce
~1/2 tsp sesame oil (optional)
Heat a nonstick skillet until a few drops of water sprinkled onto it evapourate on contact. Add cooking oil and heat until shimmering.
Add scallions and other veg, sautée on medium heat until veg starts to brown (not wilt, but get that Maillard reaction going); approximately 3 minutes.
Add sauces and sesame oil, then add spaghetti. Sautée for approximately 5 minutes.