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Mom’s Chinese Spaghetti
We did a Chinese Chili Spaghetti version of this (adding beans) and served it up at the Dunwoody Chili Cook-off. Needless to say, it was the popular winner among kids and adults! This is one of our family’s all-time favorites.
Noodles represent long life so traditionally we eat noodles at birthday celebrations and don’t break our noodles! This is our adaptation of Shanghai Spicy Noodles. I have done a tofu or all-veggie version, too. You can use Asian egg noodles, regular or whole wheat spaghetti/linguine. For a special treat, enjoy with fresh Asian egg noodles.
2 T veg (canola/safflower) oil
1 T minced garlic
1 T minced fresh gingerroot
1/4 t. crushed red pepper
1 1/2 c. chopped onion
3 T Asian bean sauce
2 T soy sauce
1 T sugar
Finely chopped veggies – 3 cups: cabbage, celery, yellow squash/zucchini
1 lb. ground turkey (or beef)
2 T water
2 T oil
½ t black pepper
16 oz. Spaghetti noodles, cooked and drained
2 T sesame oil
1/2 c. sliced green onions
Sliced cucumbers, cilantro for garnish
Mix water, 1 T oil, pepper in raw meat to “thin.” Heat wok. Add 1 t. oil, ½ 3G’s, red pepper flakes, onions, sauté. In small bowl combine hoisin/black bean sauce, soy, sugar. Stir into meat mixture. Cook until meat is done. Simmer. In separate pan, heat 1 T veg oil, sauté veggies. Mix with meat sauce. Serve noodles, top with meat/veggie mixture. Garnish with cucumbers, cilantro, scallions.
