Chinese Style Spaghetti Recipes

CHINESE SPAGHETTI

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.

CHINESE SPAGHETTI

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!

CHINESE STYLE SPAGHETTI

Steps:

• Cut tofu into 1/4-inch cubes.
• Marinate in garlic, ginger and soy sauce for 20mins.
• Heat oil in large frying pan, brown tofu (2 mins).
• Add rest of ingredients and simmer until desired tenderness achieved for your vegetables.
• Serve over pasta.

CHINESE SPAGHETTI BOLOGNESE

Steps:

• Bring a pot of salted water to a boil for the spaghetti. Cook the spaghetti according to the package instructions, undercooking it by about a minute (it will finish cooking in the sauce). While the pasta is cooking, start the sauce.
• Heat a wok over high heat and add a tablespoon of oil. Add the ground beef and cook until slightly browned, breaking up any large chunks of beef. Add the onion, garlic, and Shaoxing wine, and turn the heat down to medium. Cook until the onion is transparent, and then add the chicken stock.
• Bring to a boil and lower the heat to a simmer. Stir in the oyster and soy sauces, sesame oil, and white pepper. Cover and simmer for 10 minutes. Remove the cover, add the peas, and stir for one minute.
• Stir up the cornstarch slurry (since the starch will separate from the water when left to sit), and drizzle the slurry into the sauce while stirring constantly. The sauce should thicken until it coats a spoon.
• Drain the pasta, and add it directly to the wok. Toss until the pasta is coated in sauce. Feel free to add some of the pasta cooking liquid if the sauce is too thick, and add more cornstarch slurry if the sauce is too thin. Serve!

CHINESE CHICKEN SPAGHETTI

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.

MALAYSIAN CHINESE STYLE PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a saucepan over medium heat, saute the onion in the oil until the onion is a bit brownish. Stir in the egg. Add the ground pork and stir-fry 2 to 3 minutes.
• Mix in the cooked pasta, salt, sugar, pepper, chile sauce, soy sauce and tomato puree. Stir-fry for 3 to 5 minutes. Add red pepper and stir-fry for another 2 minutes; pour in a bit of water if it is too dry. Sprinkle chopped green onion on top.