Taiwanese Spaghetti

Total Time
55mins
Prep
15 mins
Cook
40 mins

I recently started dabbling in Taiwanese cuisine and came across this recipe that is commonly made in Taiwan, comparable to the American spaghetti and meatballs made for children here in the States. It's considered a comfort food, served on either rice or Japanese somen noodles. It has a sweet taste to it so children like it, and you can make it with or without tofu. It is also traditionally served with sliced cucumber, but I have found that it doesn't make that much of a different to the food. It is usually made with ground pork, but I avoid pork so I have only had it using turkey. I imagine it probably tastes just as good with ground beef as well. I will post my somen noodle sauce recipe soon, too - it tastes much better than plain somen noodles.

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Ingredients

Nutrition

Directions

  1. Soak the dried shiitake mushroom until soft and cut into bits.
  2. Add olive oil to skillet over medium heat and sautee the garlic
  3. Once garlic is slightly browned, add the mushroom and chopped shallots Add the small dried shrimp (you can purchase at any Asian market).
  4. After browning all the ingredients, add the ground turkey.
  5. Add soy sauce, sugar, cooking wine, and 5 spice powder.
  6. Cover and cook until sauce thickens, allowing it to boil first then on low heat.
  7. NOTE: Not covering the meat will cause for your "sauce" to evaporate.
  8. Garnish with cilantro and serve with sliced cucumber on the side.