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CHINESE-SPAGH(M)         USENET Cookbook         CHINESE-SPAGH(M)

CHINESE SPAGHETTI

     CHINESE-SPAGH - The original Chinese spaghetti

     This recipe is an interesting variation from the usual res-
     taraunt chinese food.  When I learned this dish, I realized
     that this was the origin of the Italian pasta dishes. It
     still serves as a reminder that there is a huge variety of
     Northern Chinese dishes that use wheat-based starches
     instead of rice.

INGREDIENTS (serves 6-8)
     1/2 lb    bean sprouts
     2 Tbsp    peas (fresh or frozen) per person
     1         cucumber
     3         eggs
     1/2 cup   green onions, chopped
     1 cup     Chinese noodles (or linguine) per person.
     1 lb      lean pork or beef, chopped into small pieces
     1 tsp     crushed ginger
     1 Tbsp    green onion finely chopped
     1/2 cup   chicken broth
     5 Tbsp    sweet bean sauce or hoisin sauce
     3 Tbsp    soy sauce
     1 Tbsp    Chinese rice wine
     1 1/2 tsp sugar (omit if hoisin sauce was used)
     1/2 tsp   MSG
     1 Tbsp    sesame seed oil

PROCEDURE (SAUCE)
          To prepare the meat sauce:

          (1)  Heat 3 Tbsp oil in wok, brown the ginger and green
               onion, then add meat and brown together.

          (2)  Mix together the bean (or hoisin) and soy sauces,
               add this mixture to the meat, and stir fry
               briefly.  Then add rice wine, sugar, MSG, and
               sesame oil.

          (3)  Add the chicken broth and simmer for about 3
               minutes, until the sauce becomes thick and shiny.
               Put mixture in a serving bowl and set aside.

PROCEDURE (GARNISHES)
          (1)  Boil bean sprouts for 1 minute, drain, and put in
               serving bowl.

          (2)  Warm peas and put in a serving bowl.

          (3)  Cut cucumber into very fine strips, or grate.
               Place in serving bowl.

          (4)  Scramble eggs, fry into very thin pancakes, and
               cut into thin strips.

PROCEDURE (TO SERVE)
          (1)  Cook noodles in boiling water for 3 minutes;
               drain.  If you are preparing this dish ahead,
               rinse with cold water, drain, and add 1 Tbsp
               sesame seed oil and mix well.

          (2)  Serve about hot or cold noodles in a bowl, then
               add the garnishes and meat sauce to taste.

NOTES
     This dish can be prepared a day ahead and served cold.  The
     selection of vegetables in the garnish is pretty arbitrary.
     All kinds of vegetable combinations are good.  The only rule
     is that they should all be cut into thin strips.

RATING
     Difficulty: easy to moderate.  Time: 1-2 hours (lots of
     preparation, little cooking).  Precision: Measure the sauce
     ingredients.

CONTRIBUTOR
     Rob Horn
     Infinet, North Andover, Massachusetts, USA
     {decvax, seismo!harvard}!wanginst!infinet!rhorn