Easiest Chinese Spaghetti Recipes

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 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!

EASIEST CHINESE SPAGHETTI

Steps:

• TAKES AT LEAST A HALF HOUR TO COOK (an hour for first-timers). FOR YOU FIRST-TIMERS, THIS IS HOW YOU COOK THE PASTA: Boil a big pot of water.
• Add a pinch or two of salt.
• Then add the uncooked pasta when the water is starting to boil.
• Stir occasionally so that it doesn't stick.
• This takes about 20 minutes to cook.
• IN THE MEANTIME -- Heat up a big sauce pan.
• Wait until the pan is warm before adding the oil. (Any oil will do).
• Wait until the oil is heated before adding the diced onions. Put medium heat.
• Sautee about 5 minutes or until golden brown before adding the ground beef.
• Takes about 15 minutes to cook the beef. Drain the fat and majority of the liquid. (The fat will float on top of the sauce later on because it doesn't mix well so you do have to drain).
• Throw in the hoison and ketchup- mix together.
• Taste the sauce to see if you want it to be sweeter or saltier. You might have to add a little more ketchup or hoison as you go.
• Turn off the stove if you are happy with the flavor.
• AND WE'RE BACK TO THE PASTA -- Drain the water out of the pasta.
• You may add cold water to keep it from sticking but if everyone's eating and you know that there won't be any pasta left, you don't have to add cold water so that the pasta will be hot.
• If you do add cold water, drain it before trying to serve. You don't want a wet plate -- if ya know what I mean *insert wink*.
• SERVING THE FOOD. Put desired amount of pasta on plate.
• Put desired amount of sauce over the pasta. Don't put too much because it will get VERY saucy (if you know what I mean *insert 2 winks*).
• ENJOY! *This step is required*.

ZHA JIANG MIAN MEATLESS CHINESE SPAGHETTI

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.

THE BEST AND EASIEST SPAGHETTI

Steps:

• Heat oil in a medium skillet. Add chopped onions, and cook until tender. Add ground beef, and brown. Stir in salt and turmeric. Dilute tomato paste in water, and add to the beef mixture. Cook for 30 minutes over medium heat.
• Cook spaghetti in a large kettle of boiling salted water according to package directions. Drain well.
• Combine beef mixture and noodles in a large kettle. Cover, and cook over medium heat for 30 to 40 minutes.

ASIAN SPAGHETTI

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute the mushrooms, snow peas, carrots and onions in oil until crisp-tender. Add garlic; cook 1 minute longer., In a small bowl, combine the soy sauce, sugar and cayenne. Drain pasta. Add pasta and soy sauce mixture to skillet and toss to coat. Heat through. Sprinkle with sesame seeds.

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.