Ingredients Jump to Instructions ↓

  1. 3 rounded tablespoons hoisin sauce

  2. 3 tablespoons dark soy, eyeball it

  3. 3 tablespoons water, eyeball it

  4. 2 teaspoons hot sauce, eyeball it

  5. 1 pound spaghetti

  6. Salt

  7. 1/4 cup vegetable oil, divided

  8. 2 large eggs, beaten

  9. 3 chicken breast cutlets, thinly sliced into strips

  10. 3 thin cut pork chops, thinly sliced into strips

  11. Black pepper

  12. 2 teaspoons ground coriander

  13. 2 inches fresh ginger, chopped or grated

  14. 4 cloves garlic , finely chopped

  15. 6 scallions, cut into 3-inch lengths then sliced lengthwise

  16. 1/2 pound shiitake mushrooms , chopped

  17. 1 red bell pepper , cut into quarters, seeded, then sliced

  18. 1 small can sliced water chestnuts

  19. 2 cups fresh bean sprouts ,

  20. 4 generous handfuls or 1/2 pound shredded cabbage, your choice

Instructions Jump to Ingredients ↑

  1. Mix together sauce ingredients and reserve.

  2. Bring pasta water to a boil, salt water and cook spaghetti to al dente.

  3. While pasta cooks, heat a tablespoon of vegetable oil in a large, nonstick skillet over high heat. When oil ripples, add beaten eggs and scramble them to light golden brown, remove and reserve.

  4. Season the meat with salt, pepper and coriander. Heat the remaining vegetable oil to a ripple, then add meat and stir-fry 4 minutes, push meat to the side and add ginger, garlic and veggies. Stir-fry veggies 2 minutes, then drain and add pasta and eggs back to skillet. Pour sauce over the spaghetti and toss to combine. Turn off pan. Toss 30 seconds and let the liquids absorb.


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