Japanese Ginger-fried Mushroom Pasta

Total Time
1hr
Prep 30 mins
Cook 30 mins

This is a simple recipe, and requires nothing you can't get at your local grocery store. I'm a Japanese major up at UI, and one day in class we watched a Japanese cook make "shougayaki kinoko pasuta." It looked delicious, and since the weekly Japanese lunch/conversation hour was going to start in 40 minutes, me and my friend rushed to the grocery store, and then to her house to make this (running completely off of memory in a foreign language, no less.) We brought it to the department lounge, and it was not only a huge hit, but we amazed all of our sensei and fellow students with our speed and cooking ability. This recipe sounds very adaptable, and I can easily see adding carrots or other veggies. I don't give any precise measurements here, because, as the Japanese guy with the Osaka accent said, cooking comes from the heart, not the brain, which is why HE didn't measure anything, so we didn't either. I only included amounts because Recipezaar wouldn't let me just put "Green Onions." Use as much as you like of all ingredients. Also, I don't normally eat mushrooms, so I don't know how to measure them. Add as many as you'd like.

Ingredients Nutrition

Directions

  1. Boil your spaghetti noodles as you normally would.
  2. While boiling, put meat onto a plate or pan and rub freshly-chopped ginger onto it and cover thoroughly in soy sauce.
  3. Finely chop your green onions, clean and cut your mushrooms, julienne your cabbage, and prepare your garlic.
  4. Put cabbage in a separate pot and boil, keeping in mind that cabbage expands a lot when cooked.
  5. Move pork to heated skillet/wok and fry until cooked.
  6. Keep extra soy sauce from plate for later.
  7. Remove pork, cool until you can touch without pain, and cut "to the size of the noodles," making long, thin pieces.
  8. When noodles are cooked, drain water.
  9. Put your butter or olive oil into the same pan you used for cooking the meat, and add your onions, meat, noodles, mushrooms, garlic, reserve soy sauce, and extra soy sauce.
  10. Stir fry, letting the flavor soak inches.
  11. Drain water from cabbage, make pretty beds for the pasta.
  12. When sufficiently hot and tasty, put stir-fried mixture onto bed of cabbage.
  13. Eat!

Reviews

(2)
Most Helpful

I didn't really taste the ginger, which was a bit of a pity. It was probably because the meat was chopped up already. -wry- I cooked this with proportions 'from the heart', like the cute description said, and it turned out delish. =)

jennkei October 29, 2009

This was a very good dish, especially if you like ginger (which I do). I used pork tenderloin which may not have been the best idea because the dish came out a bit dry. I think it would have been fine with pork chops.

KRAB February 08, 2005

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