TAIWANESE SPAGHETTI
I recently started dabbling in Taiwanese cuisine and came across this recipe that is commonly made in Taiwan, comparable to the American spaghetti and meatballs made for children here in the States. It's considered a comfort food, served on either rice or Japanese somen noodles. It has a sweet taste to it so children like it, and you can make it with or without tofu. It is also traditionally served with sliced cucumber, but I have found that it doesn't make that much of a difference to the food. It is usually made with ground pork, but I avoid pork so I have only had it using turkey. I imagine it probably tastes just as good with ground beef as well. I will post my somen noodle sauce recipe soon, too - it tastes much better than plain somen noodles.
Provided by Nyx9013
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Soak the dried shiitake mushroom until soft and cut into bits.
- Add olive oil to skillet over medium heat and sautee the garlic
- Once garlic is slightly browned, add the mushroom and chopped shallots Add the small dried shrimp (you can purchase at any Asian market).
- After browning all the ingredients, add the ground turkey.
- Add soy sauce, sugar, cooking wine, and 5 spice powder.
- Cover and cook until sauce thickens, allowing it to boil first then on low heat.
- NOTE: Not covering the meat will cause for your "sauce" to evaporate.
- Garnish with cilantro and serve with sliced cucumber on the side.
CHINESE CHICKEN SPAGHETTI
It's hard to believe that something that comes together this easily could be tasty and lower in fat. This dish is pretty zippy, but if you like your stir-fries extra spicy, increase the red pepper flakes a bit. -Jenna Noel of Glendale, Arizona
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings, 1 cup per serving.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 329 calories, Fat 9g fat (1g saturated fat), Cholesterol 44mg cholesterol, Sodium 465mg sodium, Carbohydrate 37g carbohydrate (0 sugars, Fiber 3g fiber), Protein 24g protein. Diabetic Exchanges
CHINESE SPAGHETTI
Make and share this Chinese Spaghetti recipe from Food.com.
Provided by Bill Gary
Categories Spaghetti
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 11
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!
Nutrition Facts : Calories 894.4, Fat 43.7, SaturatedFat 11.6, Cholesterol 81.8, Sodium 1080.9, Carbohydrate 79.6, Fiber 0.6, Sugar 0.7, Protein 44.1
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