Chinesestylespaghetti Recipes

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CHINESE SPAGHETTI BOLOGNESE



Chinese Spaghetti Bolognese image

Did you just read that right? Chinese Spaghetti Bolognese? Yep, Chinese Spaghetti Bolognese, ground beef in a delicious and silky Chinese-style brown sauce. Fusion food at its absolute best.

Provided by Bill

Categories     Noodles and Pasta

Time 20m

Number Of Ingredients 15

8 oz. dried spaghetti ((225g))
Salt
1 tablespoon oil
12 oz. ground beef ((340g))
1 medium onion ((finely diced))
2 cloves garlic ((minced))
2 teaspoons Shaoxing wine ((or dry cooking sherry))
2 cups chicken stock ((475 ml))
3 tablespoons oyster sauce
2 tablespoons light soy sauce
1/2 teaspoon dark soy sauce
1 teaspoon sesame oil
1/8 teaspoon white pepper
1 cup frozen peas
2 tablespoons cornstarch ((mixed with 2 tablespoons water))

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!

Nutrition Facts : Calories 559 kcal, Carbohydrate 58 g, Protein 28 g, Fat 23 g, SaturatedFat 7 g, Cholesterol 60 mg, Sodium 1294 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving

CHINESE STYLE SPAGHETTI



Chinese Style Spaghetti image

This recipe is quick to prepare after a hard day's work. It's filled with lots of vegetables, making it hearty and healthy. You can substitute the tofu for a meat product and use any vegetables you have in your fridge.

Provided by QueenMeg

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

300 g extra firm tofu
1 garlic clove
2 teaspoons ginger
1 tablespoon light soy sauce or 1 tablespoon dark soy sauce
1 tablespoon oil
1/4 medium onion
1/2 red pepper (or any vegetable you have on hand, zucchini, bok choy, green onions, carrots)
1 tablespoon sugar
1/4 cup ketchup
6 cups 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.

Nutrition Facts : Calories 2349, Fat 15.8, SaturatedFat 2.9, Sodium 458.4, Carbohydrate 458.9, Fiber 20.5, Sugar 18.7, Protein 85.5

CHINESE SPAGHETTI



Chinese Spaghetti image

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

1 lb ground pork
1 lb thin spaghetti or 1 lb chinese noodles
4 scallions, finely chopped
2 cloves garlic, finely chopped
1 tablespoon red pepper paste
1 teaspoon ground szechuan peppercorns (optional)
1 tablespoon soy sauce
3 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon sesame oil
3 tablespoons vegetable oil

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

CHINESE SPAGHETTI AND MEATBALLS



Chinese Spaghetti and Meatballs image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 16

12 ounces ground pork
1 teaspoon Chinese 5-spice powder (about 1/3 palmful)
Salt and white pepper
2 inches gingerroot, 1 inch grated and 1 inch sliced
Handful breadcrumbs
4 to 6 thin scallions, 1/2 minced, 1/2 finely chopped
1 egg yolk, beaten
1 to 2 large cloves garlic, 1/2 grated and 1/2 sliced
Sesame oil, for drizzling
Vegetable oil, for drizzling
1 to 2 red chiles (depending on your preferred level of heat), seeded and sliced
2 quarts chicken stock
3 cups shredded baby bok choy
1/4 cup soy sauce
About 1/2 pound spaghetti
Fried onions, such as Durkee, or Chinese fried noodles, for garnish

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.

CHINESE SPAGHETTI



Chinese Spaghetti image

Make and share this Chinese Spaghetti recipe from Food.com.

Provided by gojenni714

Categories     Spaghetti

Time 35m

Yield 6 serving(s)

Number Of Ingredients 7

1 (8 ounce) package spaghetti
1/4 cup extra virgin olive oil
1/2 lb mushroom, sliced
3 green onions, chopped
1 medium carrot, shredded
1/4 cup soy sauce
1/4 teaspoon crushed red pepper flakes

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.

ZHA JIANG MIAN MEATLESS CHINESE SPAGHETTI



Zha Jiang Mian Meatless Chinese Spaghetti image

Provided by Ming Tsai

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 14

Kosher salt and freshly ground black pepper
3 tablespoons canola oil
1/4 cup finely chopped garlic
1 tablespoon finely chopped fresh ginger
1 tablespoon fermented black beans, rinsed, drained and gently smashed by hand
1 red onion, finely diced
2/3 cup hoisin sauce
2 cups vegetable stock or water
1/2 cup Shaoxing rice wine
1 pound beef substitute, preferably Beyond Beef
1 pound fresh or dried Shanghai noodles or other egg noodles
1 cucumber, peeled, seeded and julienned
2 carrots, julienned
2 cups mung bean sprouts

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.

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