Chinese Spaghetti Recipes

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes; drain. Rinse spaghetti with cold water to cool; drain.
• Whisk soy sauce, teriyaki sauce, honey, and ground ginger together in a bowl.
• Heat oil in a large skillet or wok over high heat. Cook and stir celery, carrots, sweet onion, and green onion in the hot oil until slightly tender, 5 to 7 minutes; add spaghetti and sauce mixture. Continue to cook, tossing to mix, until the noodles and sauce are hot, about 5 minutes more.

Steps:

• Cook pasta according to package directions. In a small bowl, whisk cornstarch and 1 tablespoon soy sauce until smooth; stir in 1 tablespoon sesame oil. Transfer to a large resealable plastic bag. Add chicken; seal bag and turn to coat. Let stand for 10 minutes. In a small bowl, combine the vinegar, sugar, remaining soy sauce and sesame oil; set aside., In a large nonstick skillet or wok, stir-fry chicken in canola oil until no longer pink. Remove to a platter and keep warm. In the same skillet, stir-fry peas and carrots for 5 minutes. Add the green onions, ginger and pepper flakes. Cook and stir until vegetables are crisp-tender. Return chicken to pan. Add soy sauce mixture; drain pasta; Add to skillet; toss until combined.

Steps:

• Combine the ground pork, 1/2 the green onion, 1/2 the garlic, soy sauce, and sesame oil.
• Mix well and keep covered in the refrigerator for at least 2 hours.
• While bringing the water for the pasta to a boil, heat the vegetable oil in a wok or large skillet over high heat.
• When the oil begins to smoke, add the remaining garlic and green onion, and stir fry rapidly for 1 minute.
• Add the pork mixture, breaking the meat into small chunks as it cooks, until nicely browned (not burnt).
• Add the soy sauce 1 Tbsp at a time, tasting after each addition to make sure it's not too salty.
• Add the remaining ingredients.
• By now the water for the pasta should be boiling.
• If it isn't reduce the heat to low and simmer the sauce, stirring occasionally.
• Cook the pasta, if you don't know how, read the package directions.
• Drain the pasta, and toss it into the wok (or combine everything into a large bowl).
• Toss well to coat and to distribute the meat (it tends to fall to the bottom, you'll need a spoon to get it out with your servings).
• Goes great with scallion pancakes!

Steps:

• Bring a large pot of salted water to a boil.
• Heat a large high-sided saute pan over high heat. Add the oil and swirl to coat the bottom of the pan. When the oil shimmers, add the garlic, ginger, beans and onion and saute, stirring, until the vegetables are soft, about 5 minutes. Add the hoisin sauce and cook, stirring, to remove any raw taste, about 2 minutes. Add the stock and wine and bring to a simmer. Add the beef substitute and reduce the heat to low. Simmer until the mixture has a sauce-like consistency, stirring occasionally, 30 to 45 minutes. Season with salt and pepper.
• Add the noodles to the boiling water and cook until al dente, about 5 minutes for fresh or 10 to 15 minutes for dried. Drain well and divide among serving bowls. Ladle on the sauce, then top with the cucumbers, carrots and sprouts and serve.

Steps:

• Preheat the oven to 400 degrees F.
• Place the pork in a bowl and sprinkle with the Chinese 5-spice powder, salt and white pepper. Add the grated ginger, breadcrumbs, finely chopped scallions, egg yolk, grated garlic and a drizzle of sesame oil. Mix together and roll into small meatballs. Dress in vegetable oil and roast until brown and golden, 15 to 18 minutes.
• Heat a drizzle of vegetable oil in a soup pot. Stir in the sliced ginger, sliced garlic and chile peppers, followed by the chicken stock, 2 cups water, the bok choy and soy sauce. Simmer to flavor, cooking until the bok choy is tender-crisp, and then combine with the meatballs.
• Bring a pot of salted water to a boil and cook the pasta to al dente. Combine the pasta with the sauce and meatballs, and serve in shallow bowls garnished with sesame oil, the thinly sliced scallions and crispy fried onions or fried noodles.

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute the mushrooms, snow peas, carrots and onions in oil until crisp-tender. Add garlic; cook 1 minute longer., In a small bowl, combine the soy sauce, sugar and cayenne. Drain pasta. Add pasta and soy sauce mixture to skillet and toss to coat. Heat through. Sprinkle with sesame seeds.

Steps:

• Cook spaghetti; drain.
• Return to saucepan; keep warm.
• Meanwhile, in 12"; skillet over medium heat, cook mushrooms, onions and carrot in hot oil until vegetable are tender crisp, stirring quickly and frequently.
• Spoon vegetable mixture into spaghetti in saucepan.
• Add soy sauce and crushed red pepper.
• Toss gently to mix all ingredients well.
• Can be served warm or chilled.