Chinese Spaghetti

I was introduced to this dish at a local 24 hour restaurant. I saw it listed on their special menu and all the while I was deciding on what to order, no orders came passing by my table, so I ordered it.The original dish was very simple, but I loved the spicy flavors. I thought the addition of some familiar Chinese ingredients would add to the dish. Love the texture of the bean sprouts as a garnish.

📝 Ingredients

• 1 lb. thin spaghetti
• 1 lb. ground pork
• 2-3 TB vegetable oil
• 8 shiitake mushrooms, dried, stems removed, diced
• 1/2 (8.5 oz.) oz. can bamboo shoots, rinsed, drained, diced
• 2 TB Aloha shoyu
• 2 tsp. sesame seed oil
• 1/2 c. chicken broth
• 1/4 cup chopped green onions, 1 cup bean sprouts
• 2 TB. hoisin sauce
• 2 TB sriracha sauce
• 2 TB Aloha shoyu
• 1 TB sugar
• 1 TB chili garlic paste
• 1 TB Shaoxing wine
• 2 stalks green onion, chopped
• 2 cloves garlic, chopped
• 1 tsp. ginger, minced

👨‍🍳 Instructions

1. 1In a mixing bowl; combine marinade ingredients.
2. 2Marinate pork 30 minutes.
3. 3Cook spaghetti according to package directions, drain well.
4. 4Set aside. In a skillet over medium high heat; stir fry pork in oil.
5. 5Add mushrooms and bamboo shoots.
6. 6Stir fry 2 minutes.
7. 7Add soy sauce, sesame seed oil and chicken broth; bring to a boil.
8. 8Cook until liquid reduces by half. Taste for seasoning.
9. 9--- How To Serve: ---
10. 10For Service: place spaghetti onto serving plates.
11. 11Spoon sauce onto spaghetti.
12. 12Optional to toss spaghetti with sauce before service.
13. 13Garnish with green onion and bean sprouts.
14. 14Serves 4-6.