I was introduced to this dish at a local 24 hour restaurant. I saw it listed on their special menu and all the while I was deciding on what to order, no orders came passing by my table, so I ordered it.
The original dish was very simple, but I loved the spicy flavors. I thought the addition of some familiar Chinese ingredients would add to the dish. Love the texture of the bean sprouts as a garnish.
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Chinese Spaghetti
I was introduced to this dish at a local 24 hour restaurant. I saw it listed on their special menu and all the while I was deciding on what to order, no orders came passing by my table, so I ordered it.The original dish was very simple, but I loved the spicy flavors. I thought the addition of some familiar Chinese ingredients would add to the dish. Love the texture of the bean sprouts as a garnish.
Ingredients
- 1 lb. thin spaghetti
- 1 lb. ground pork
- 2-3 TB vegetable oil
- 8 shiitake mushrooms, dried, stems removed, diced
- 1/2 (8.5 oz.) oz. can bamboo shoots, rinsed, drained, diced
- 2 TB Aloha shoyu
- 2 tsp. sesame seed oil
- 1/2 c. chicken broth
Garnish:
- 1/4 cup chopped green onions, 1 cup bean sprouts
Marinade:
- 2 TB. hoisin sauce
- 2 TB sriracha sauce
- 2 TB Aloha shoyu
- 1 TB sugar
- 1 TB chili garlic paste
- 1 TB Shaoxing wine
- 2 stalks green onion, chopped
- 2 cloves garlic, chopped
- 1 tsp. ginger, minced
Instructions
- In a mixing bowl; combine marinade ingredients.
- Marinate pork 30 minutes.
- Cook spaghetti according to package directions, drain well.
- Set aside. In a skillet over medium high heat; stir fry pork in oil.
- Add mushrooms and bamboo shoots.
- Stir fry 2 minutes.
- Add soy sauce, sesame seed oil and chicken broth; bring to a boil.
- Cook until liquid reduces by half. Taste for seasoning.
How To Serve:
- For Service: place spaghetti onto serving plates.
- Spoon sauce onto spaghetti.
- Optional to toss spaghetti with sauce before service.
- Garnish with green onion and bean sprouts.
- Serves 4-6.
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