Tuesday, October 18, 2016

Asian Spaghetti

Asian Spaghetti

1 lb Ground Pork
8 oz. sliced mushrooms
1 head broccoli OR 8 oz spinach
3 cloves garlic, minced
 5T soy sauce
5T fish sauce
Olive oil
4 spring onions, sliced
Sesame oil  
12 oz Chinese egg noodles, like ramen

Heat a large skillet or wok over high heat until almost smoking.  Add a little olive oil to almost coat the bottom of the pan and add the meat, season with S&P.  Let brown until it's almost all crispy crumbles.  This takes a little while...keep stirring and breaking it up. While your meat cooks, bring a large stockpot of water to boil for the noodles.  

Once the meat is browned, add in the mushrooms and broccoli or spinach.  Stir fry until the mushrooms begin to brown and give off some liquid.  Add garlic and stir just a few seconds until fragrant.  Add in soy and fish sauce.  Turn down the heat to low.  Cook noodles in boiling water for 3 minutes. Drain, reserving one cup of cooking water, and rinse under cold water.  Add noodles back to the pot and drizzle over sesame oil and stir to keep from sticking.  Add the meat mixture to the pot with the noodles and toss thoroughly, adding reserved water to thin if necessary.  Garnish with green onions and enjoy!    

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