Chinese Spaghetti

Recipe by Bill Gary
READY IN: 2hrs 20mins


  • 1
    lb thin spaghetti or 1 lb chinese noodles
  • 4
    scallions, finely chopped
  • 2
    cloves garlic, finely chopped
  • 1
    tablespoon red pepper paste
  • 1
    teaspoon ground szechuan peppercorns (optional)
  • 1
    tablespoon soy sauce
  • 3
    tablespoons soy sauce
  • 1
    tablespoon sesame oil
  • 1
    tablespoon sesame oil
  • 3
    tablespoons vegetable oil


  • Combine the ground pork, 1/2 the green onion, 1/2 the garlic, soy sauce, and sesame oil.
  • Mix well and keep covered in the refrigerator for at least 2 hours.
  • While bringing the water for the pasta to a boil, heat the vegetable oil in a wok or large skillet over high heat.
  • When the oil begins to smoke, add the remaining garlic and green onion, and stir fry rapidly for 1 minute.
  • Add the pork mixture, breaking the meat into small chunks as it cooks, until nicely browned (not burnt).
  • Add the soy sauce 1 Tbsp at a time, tasting after each addition to make sure it's not too salty.
  • Add the remaining ingredients.
  • By now the water for the pasta should be boiling.
  • If it isn't reduce the heat to low and simmer the sauce, stirring occasionally.
  • Cook the pasta, if you don't know how, read the package directions.
  • Drain the pasta, and toss it into the wok (or combine everything into a large bowl).
  • Toss well to coat and to distribute the meat (it tends to fall to the bottom, you'll need a spoon to get it out with your servings).
  • Goes great with scallion pancakes!