How To make Chinese Spaghetti
1/2 lb Bean sprouts
2 T Peas (fresh or frozen)
-per person 1 Cucumber
3 Eggs
1/2 c Green onions, chopped
1 c Chinese noodles (or
-linguine) per person 1 lb Lean pork or beef,
-chopped into small pieces 1 t Ginger, crushed
1 T Sesame seed oil
1/2 c Chicken broth
5 T Sweet bean sauce
-(or hoisin sauce) 3 T Soy sauce
1 T Chinese rice wine
1 1/2 t Sugar (omit if hoisin
-sauce was used) 1/2 t MSG
1 T Green onion, finely
-chopped TO PREPARE THE MEAT SAUCE: Heat about 3 T 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. (GARNISHES) : o Boil bean sprouts for 1 minute, drain, and put in serving bowl. : o Warm peas and put in a serving bowl. : o Cut cucumber into very fine strips, or grate. Place in serving bowl. : o Scramble eggs, fry into very thin pancakes, and cut into thin strips. 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 about 1 T sesame seed oil and mix well. Serve about 1 cup hot or cold noodles in a bowl, then add the garnishes and meat sauce to taste. NOTES: * The original Chinese spaghetti -- This recipe is an interesting variation from the usual restaurant 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. Yield: serves 6-8. * 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. : Difficulty: easy to moderate. : Time: 1-2 hours (lots of preparation, little cooking). : Precision: Measure the sauce ingredients. : Rob Horn : Infinet, North Andover, Massachusetts, USA : {decvax, seismo!harvard}!wanginst!infinet!rhorn : Copyright (C) 1986 USENET Community Trust
How To make Chinese Spaghetti's Videos
Spicy Spaghetti Pasta Recipe! Easy and Delicious Meal!
Today I'm sharing my current favourite spaghetti pasta recipe - chilli oil pasta! This spicy pasta is so delicious, I had to stop myself from eating the entire pan! It's super quick, cheap but tastes incredible. Try out this delicious pasta recipe and I'm sure you'll fall in love with it too!
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RECIPE (2 servings)
INGREDIENTS:
2 servings pasta (approx. 4 oz/120 g)
1 medium onion
2 garlic cloves
1 tsp red chilli flakes (add more or less as needed)
3 tbsp olive oil
1 tsp dried oregano
Water as needed
1 tbsp salt
1.2 ltr/0.4 gallon water
Optional: fresh parsley and cheese for garnish
METHOD:
1. Set a pot of water to boil. Add 1 tbsp salt and 1 tsp oregano to infuse into the water
2. While the water is boiling, finely chop the onion and garlic
3. The water must be boiling by now. Add the pasta and let it cook until it's al dente (almost done)
4. While the pasta is cooking, lets make the sauce. Set a pan on medium low heat and add 3 tbsp olive oil (preferably extra virgin olive oil)
5. Add the minced onions and fry until they turn golden. Stir frequently to avoid burning
6. Once the onions are golden, add the minced garlic and fry for 30 seconds
7. Next add the chilli flakes and fry for 30 seconds. Set aside 2 tsp of the chilli onion crisp to garnish the pasta
8. The pasta must be al dente by now. If not, take the sauce off the flame while the pasta is being cooked
9. Once the pasta is almost cooked, add it to the pan along with 1/2 cup of pasta water
10. Stir on medium flame until the sauce is thick, glossy and coats the pasta. The salt should be sufficient as pasta water is salted. If not add some salt while stirring the pasta. Remember that cheese will also be salty so don't overdo it
11. Serve pasta with reserved chilli onion crisp, fresh parsley and grated cheese (used parmesan)
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SUBSTITUTES:
• No oregano?
Use mixed herbs, thyme, tarragon or Italian seasoning
• No chilli flakes?
Skip it or add 1-2 dried red chillies
• No olive oil?
Butter also works. If using salted butter, add less salt to the pasta water
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TIPS:
• The salt should be sufficient as pasta water is salted. If not add some salt while stirring the pasta. Remember that cheese will also be salty so don't overdo it
• Stir onions frequently so they don't burn and taste bitter
• Infusing pasta water with oregano/herbs gives a delicious flavour to this pasta so don't skip it
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Beef Spaghetti with Tomato Sauce, Chinese style
Just sharing my simple and creative recipe of Beef Spaghetti with Tomato Sauce, Chinese Style. Three to four serve.
INGREDIENTS :
300 gm ground beef
Spaghetti
1/2 cup of whole corn kernel
1/2 sliced white onion
2 regular size tomato,sliced
1 regular size carrot
1 tsp. minced garlic
Tomato Sauce, Ketchup
some pepper powder
1/4 tsp salt.
PREPARATION and Cooking
1. Prepare all ingredients.
2. Add salt and pepper into grinded beef, mix and set aside.
3. Cook Spaghetti with boiling water for 9 minutes. And drain.
4. Heat the wok ,stir fry garlic, onion, tomato, carrots and corn kernel until tender.
5. Add tomato sauce for your taste and salt.Transfer it out.
6. Heat again the wok, stir beef meat until brown and add the cook vegetables.
7. Add cooked Spaghetti, stir and serve hot immediately.
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Chicken Chow Mein Take-Out Style | Chicken Recipe For Dinner #subscribe
Today I am making stir-fried chicken chow mein easy. RECIPE LINK below! This recipe is similar to the way my local Chinese Take-Out restaurant makes it. The vegetables and sauce ingredient ratios are up to you. The noodles can be substituted with your favorite thin pasta as well. Chow mein is a staple in most Chinese restaurants and I have tried so many variations. This recipe is my recreation from one of my local spots I order take-out from. The addition of chicken makes this dish a hearty stir-fry dinner I love to make.
Welcome to Simply Mamá Cooks YouTube Channel! I am a Mom to a blended Korean / Mexican American family that loves to share what I cook in my home. I am still learning and enjoying the process of making home-cooked food.
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0:00 Intro
0:13 Chicken Prep
0:57 Chow Mein Noodle Prep
2:36 Sauce Mixture
3:39 Fresh Ingredients
4:44 Ready To Stir Fry
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PRINTABLE RECIPE
????
⭐️LO MEIN RECIPE
MUSIC
Places by Ulas Pakkan, Courtesy of Shutterstock, Inc.
CHOW MEIN Noodles Recipe
EASY Chicken Chow
Chicken Chow Mein Restaurant Style
How to make Perfect Chow Mein at home like a chef!
Chow mein recipe | how to make perfect chow mein at home
RECIPE (2 servings)
INGREDIENTS:
1/2 small cabbage
5 green onions/spring onions
2 carrots
300g/11 oz noodles (preferably egg noodles)
4 tbsp oil
—sauce—
1.5 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp oyster sauce (regular or vegetarian)
3 cloves garlic grated
1 tsp sugar
2 tbsp water
METHOD:
1. Thinly slice cabbage, carrots and white part of the green onions/spring onions. Slice the green part into 2 inch thick pieces
2. Mix sauce ingredients in a bowl before hand. This will make it easier while stir frying
3. Boil water and cook noodles 2 mins less than the package instructions. The noodles will cook further while stir frying so it’s important to undercook them
4. Strain the noodles and dunk it into cold water or rinse them until they are cold. This helps making the noodles stop cooking immediately. Strain out excess water and coat in some oil to prevent it from sticking
5. Heat a wok/pan on high heat and add some oil. Add the carrots and stir fry for 1 min
6. Next add the cabbage and stir fry for 1 min
7. Next add the white part of green onion/spring onions and mix well
8. Spread the veggies around the wok/pan so they can get a light char. Once the veggies are done, set it aside
9. Next add some oil and stir fry the noodles for 2-3 mins on high heat. This enhances the taste and gives it a wok tossed flavour. Use chopsticks or tongs to mix the noodles so they don’t break
10. Once the noodles stir fried well, add the veggies and mix well
11. Pour in the sauce and stir fry for 2 mins. Taste and adjust salt if needed. Some noodle brands are saltier than others
12. Switch off the flame, add green part of green onions/spring onions and a few drops of sesame oil. Enjoy!
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SUBSTITUTES:
• No scallions/spring onions?
Substitute with 1 small regular onion
• No oyster sauce?
Add 1/2 tsp soy sauce + 1/2 tsp sugar
• No dark soy sauce?
Skip it. It’s mainly added for colour. Your noodles will be a lot lighter without it
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TIPS:
• It’s important to not add salt to the vegetables. If you add salt they’ll release too much water and turn soggy
• Stir frying veggies on high heat gives it a light char while keeping it crunchy at the same time
• Different brands of noodles have different levels of salt, adjust the sauce depending taste
• Use Chinese brands of sauces for an authentic taste. I use Lee kum kee sauces in this video
The Cheapest Noodle Dish Ever (Chicken Chow Mein) | But Cheaper
Noodles should be cheap, they're even cheaper when you make them at home.
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Full Recipe:
Ingredients Needed:
Sauce:
- 1.5 tablespoons (22g) rice vinegar
- 2.5 tablespoons (38g) soy sauce
- 2 tablespoons (40g) hoisin sauce or oyster sauce
- 1 teaspoon (5g) toasted sesame oil
- 2 teaspoons (5g) corn starch
Noodles:
- 12 oz (340g) boneless skinless chicken thighs
- 3 tablespoons (42g) vegetable oil
- 2 green onions, cut into segments
- 1 carrot julienne
- 2 ribs celery
- 3.5 cups (315g) thinly sliced napa cabbage
- 7 cloves garlic, finely chopped
- 1 cup (85g) bean sprouts
- 14 oz (400g)chow mein/stir fry noodles
- 2 tablespoons (30g) water
- additional green onion for garnish *optional*
- chili oil *optional*