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 sharable dishes, that I can’t stop craving. It’s delicious and incredibly special.
Recipe serves 6-8 people
2 box of spaghetti (regular spaghetti)
2 lbs of lean ground beef
1 small onion
*2 TSBP Light soy sauce
*1 tsp of dark soy sauce
*1 TBSP brown sugar
*1/2 tsp of ground garlic
*1-2 tsp of Chinese black vinegar
1- 2 TSBP oyster sauce
4 -5 shiitake mushrooms (pre-soak for over 20 mins. in hot water)
2 cans of corn (drain the water)
2 stalks of green onion
2 TSBP cornstarch
1/2 cup of Chicken Broth
First 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. Make sure the shiitake mushrooms have been soaking in hot water for at least 20 minutes, if not you need to do this process before you start the meat sauce part of this recipe.
After the noodles are cooked, you need to prepare the meat sauce. It’s time to take out the ground beef from the refrigerator, let it get room temp before cooking it. This only applies for red meat.
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, it’s the flavor that matters more. If the mushrooms are soft enough, cut those up and slice up green onions. Set the green onions to the side, they go in at the end.
Next, taking a small bowl let’s make a sauce. In a small bowl add all the ingredients with the * symbol and mix well. I don’t add oyster sauce until the end for last flavor touch. Oyster sauce is pretty thick and it flavors fast when you mix the ingredients together, so please hold off on it.
Start the wok or deep pan on medium high heat. Add some cooking oil, enough to lightly coat the pan. We are not deep frying or shallow frying it’s called stir-fried, that means only enough oil to 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 over it to let it get some juice from the onions and beef. While it is cooking up fully, you can get the cornstarch slurry together. That’s mixing about 2-3 TBSP of cornstarch with Chicken broth, cold water if you don’t have it. I say about 1/2 cup is good to make a little gravy. Set this aside for use later.
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 can corn and mix well. Next add the bowl of sauce you made earlier. Add the cornstarch slurry and wait for it to thicken. Stir it well for good flavor.
Next, add the noodles and mix it altogether. Add some oyster sauce to the noodles and meat sauce, just eye ball splatter. You don’t want too much but enough to flavor it well.
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 the noodles. Taste to see if there is enough flavor. If it’s not salty enough add a little more oyster sauce but 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.