Taiwanese Spaghetti
Taiwanese Spaghetti is a savory and umami-packed twist on a classic comfort food, marrying the chewy texture of al dente spaghetti with bold Asian flavors. This fusion dish features tender ground pork, earthy shiitake mushrooms, and a richly aromatic sauce made from soy sauce, dark soy sauce, oyster sauce, and Shaoxing wine, all thickened to a luscious consistency with a cornstarch slurry. A hint of sesame oil and white pepper adds depth, while fresh scallions and garlic create a fragrant base. Tossed together with the spaghetti and finished with optional Chinese greens like bok choy, this quick and easy recipe balances heartiness with vibrant freshness in just 40 minutes. Perfect for weeknight dinners or when you're craving something uniquely delicious, Taiwanese Spaghetti is a harmonious blend of East-meets-West flavors that’s sure to impress.
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Recipe Information
Ingredients
- 400 g spaghetti
- 300 g ground pork
- 4 tbsp soy sauce
- 1 tbsp dark soy sauce
- 2 tbsp oyster sauce
- 2 tbsp Shaoxing wine
- 1 tbsp sugar
- 0.5 tsp white pepper
- 4 pieces garlic cloves
- 3 stalks scallions
- 6 pieces shiitake mushrooms
- 1 tbsp sesame oil
- 1 cup chicken stock
- 1 tbsp cornstarch
- 2 tbsp water
- 200 g cooked bok choy or Chinese greens (optional)
Instructions
Bring a large pot of water to a boil and cook the spaghetti according to the package instructions. Reserve 1 cup of pasta water before draining and set the pasta aside.
While the pasta cooks, mince the garlic and finely chop the scallions, separating the white and green parts. Slice the shiitake mushrooms thinly.
Heat a large skillet or wok over medium-high heat and add the sesame oil. Once hot, add the minced garlic and the white parts of the scallions, sautéing until fragrant.
Add the ground pork to the skillet, breaking it up with a spoon. Cook until it is browned and fully cooked through.
Add the sliced mushrooms to the skillet and sauté for another 3-4 minutes until softened.
In a small bowl, mix together the soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, sugar, and white pepper. Pour this mixture into the skillet and stir to coat the meat and mushrooms evenly.
Add the chicken stock to the skillet and bring to a simmer. Let the flavors meld together for about 5 minutes.
In a separate small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. Slowly pour this into the skillet while stirring to thicken the sauce to your desired consistency. Adjust seasoning with additional soy sauce or sugar if needed.
Add the cooked spaghetti to the skillet along with a splash of reserved pasta water to help the sauce bind. Toss until the noodles are evenly coated with the sauce.
Serve the Taiwanese Spaghetti in bowls, garnished with the green parts of the scallions. If desired, top with cooked bok choy or other Chinese greens for added texture and flavor.
Nutrition Facts
Calories |
1982 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.9 g | 109% | |
| Saturated Fat | 26.1 g | 131% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 291 mg | 97% | |
| Sodium | 4720 mg | 205% | |
| Total Carbohydrate | 170.5 g | 62% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 22.5 g | ||
| Protein | 126.2 g | 252% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 426 mg | 33% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 1293 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
