CHINESE SPAGHETTI
The original Chinese spaghetti
This recipe is an interesting variation from the usual restaraunt chinese
food. When I learned this dish, I realized that this was the origin of the
Italian pasta dishes. It still serves as a reminder that there is a huge
variety of Northern Chinese dishes that use wheat-based starches instead of
rice.
Ingredients
(serves 6-8)
- 1/2 lb bean sprouts
- 2 Tbsp peas
(fresh or frozen) per person
- 1 cucumber
- 3 eggs
- 1/2 cup green onions,
chopped
- 1 cup Chinese noodles
(or linguine) per person.
- 1 lb lean pork or beef,
chopped into small pieces
- 1 tsp crushed ginger
- 1 Tbsp green onion
finely chopped
- 1/2 cup chicken broth
- 5 Tbsp sweet bean sauce
or hoisin sauce
- 3 Tbsp soy sauce
- 1 Tbsp Chinese rice wine
- 1 1/2 tsp sugar
(omit if hoisin sauce was used)
- 1/2 tsp MSG
- 1 Tbsp sesame seed oil
Procedure (sauce)
To prepare the meat sauce:
-
Heat
3 Tbsp
oil in wok, brown the ginger and green onion, then add meat
and brown together.
-
Mix together the bean (or hoisin) and soy sauces, add this
mixture to the meat, and stir fry briefly. Then add
rice wine, sugar, MSG, and sesame oil.
-
Add the chicken broth and simmer for about 3 minutes, until the sauce
becomes thick and shiny. Put mixture in a serving bowl and set aside.
Procedure (garnishes)
-
Boil bean sprouts for 1 minute, drain, and put in serving bowl.
-
Warm peas and put in a serving bowl.
-
Cut cucumber into very fine strips, or grate. Place in serving bowl.
-
Scramble eggs, fry into very thin pancakes, and cut into thin strips.
Procedure (to serve)
-
Cook noodles in boiling water for 3 minutes; drain. If
you are preparing this dish ahead, rinse with cold water, drain, and
add
1 Tbsp
sesame seed oil and mix well.
-
Serve about
hot or cold noodles in a bowl, then add the garnishes and meat sauce
to taste.
Notes
This dish can be prepared a day ahead and served cold. The selection
of vegetables in the garnish is pretty arbitrary. All kinds of
vegetable combinations are good. The only rule is that they should
all be cut into thin strips.
Rating
Difficulty:
easy to moderate.
Time:
1-2 hours (lots of preparation, little cooking).
Precision:
Measure the sauce ingredients.
Contributor
Rob Horn
Infinet, North Andover, Massachusetts, USA
{decvax, seismo!harvard}!wanginst!infinet!rhorn
Recipe last modified: 1 Aug 86
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From: rhorn@infinet (Rob Horn)
Newsgroups: mod.recipes
Subject: RECIPE: Chinese spaghetti
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Date: 27 Feb 87 08:50:42 GMT
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