Taiwanese Spaghetti

In the Wok


It’s often times an easy simple stir fry dish will get my heart pumping. I first discovered Taiwanese spaghetti while visiting New York City’s Chinese Alliance Church many years ago. The first time I smelled the dish was when I peeked into their kitchen and a team of people were cooking and this amazing fragrant filled up the room.  I instantly became interested in this dish. I finally got to taste it one evening, after hanging out there for fellowship night. They brought out a big bowl of Taiwanese meat spaghetti that was served for all to eat. I loved it. Savory meat sauce with a dash of sweetness mixed in with spaghetti noodles.

I have finally been able to share this recipe with the world now after trying to make it right myself after all these years. I love these simple shareable dishes, that I can’t stop craving. It’s delicious and incredibly special.

Prep time is 30-35 minutes Recipe serves 6-8 people


2 box of spaghetti (regular spaghetti)

*2 TSBP Light soy sauce

2 tsp of dark soy sauce

*3 TBSP brown sugar ( if you desire a sweeter sauce add 1 more tablespoon of brown sugar)

*1/2 tsp of  minced garlic ( two cloves)

*1-2 tsp of Chinese black vinegar

*1- 2 Tablespoon oyster sauce

4 -5 shiitake mushrooms (pre-soak for over 20 mins. in hot water)

2 lbs of lean ground beef ( ground turkey or ground pork)

1 small onion

2 cans of corn (drain the water)

2 stalks of green onion

2 Tablespoon cornstarch

1/2 cup of Chicken Broth

salt and black pepper

options add ( diced zucchini or  bok-choy)

cooking oil

Wok Cooking


  • Step 1  Noodle making time. Boil the noodles and drain into a colander. Rinse with cold water to stop the cooking process, as you want lite bouncy loosened spaghetti noodles. You may also add some oil to the noodles so they don’t stick together.  After the noodles are cooked, you set it aside in the colander.
  • Step 2   Next it’s time to prepare meat sauce. Dice up the onions into a small to medium dice. You can decide if you want bigger size onion pieces or smaller it doesn’t matter. If the mushrooms are soft enough, cut those and set them aside. Next, slice up green onions and set them aside too. If you want to add dice zucchini or boy choy you may do that now to cook with the rest of the ingredients.
  • Step 3 – Sauce making time. In a small bowl add all the ingredients with the * symbol and mix well. Set that aside for later.
  • Step 4 It’s cooking time. Start the wok or deep pan over medium-high heat. Add some cooking oil, enough to lightly coat the pan.  Now, after the pan is heated up, add the ground beef and the onions and mix it well to combine.  Allow it to brown well before you place a lid on it to let it get some juice from the onions and beef. While it is cooking up fully, you can make the cornstarch slurry together. That’s mixing about 3 TBSP of cornstarch with 1/2 cup of cold chicken broth or water. Set the sauce and cornstarch slurry aside to thicken the meat sauce.
  • Step 5-  Now that the onions and ground beef have been browned and juices are released, it’s time to add the shiitake mushrooms and cook it through; add the canned corn and mix well. Next, add the bowl of sauce you made earlier and mix well. Then add the cornstarch slurry and wait for it to thicken. Stir it well to combine after it thickens.
  • Step 6- Next, add the noodles and mix it all together.
  • Step 7 – After you mix the meat sauce well, add the green onions and combine once again. You want the green onions to be a little cooked but not fully because it gives a good punch of flavor when partly raw. If you don’t want a strong green onion flavor, then I suggest to cook it until it wilts. Once the green onions are cooked enough, time to taste the noodles. Taste to see if there is enough flavor. If it’s not salty enough add a little more oyster sauce otherwise it should be fine. Serve it up immediately to a hungry crowd.

You may think two boxes is a lot of noodles, but actually, people go back for second and thirds, so don’t worry about too much food.