1 pound long noodle pasta, such as linguine, spaghetti, lo mein
For the meat sauce:
1 pound ground pork
¼ teaspoon baking soda
½ cup water plus 1 tablespoon
5 tablespoons red miso paste
5 tablespoons soy sauce
3 tablespoons hoisin sauce
2 teaspoons sriracha sauce
6 green onions
3 garlic cloves
2-inch knob of ginger, peeled
1 cup shiitake mushrooms, stems separated from caps
1 tablespoon Chinese five spice blend
1 cup snow peas
1 tablespoon toasted sesame oil
To serve:
¼ cup sesame seeds
2 tablespoons green onion greens, chopped
bird’s eye pepper, thinly sliced (optional)
Takes ,
serves 4.
Instructions
Place sesame seeds in a small skillet over medium-high heat and toast until golden. Transfer to a small bowl.
Place raw ground pork in a medium-sized bowl. Sprinkle with baking soda and 1 tablespoon of water. Break up and toss then, and let stand for 5 minutes.
In a second smaller bowl combine miso paste, soy sauce, hoisin sauce, sriracha and ½ cup of water. Stir to combine.
Place garlic, ginger, the white ends of the green onions (reserve the greens for garnish) and the stems of the shiitakes into a small food processor or handy chopper and pulse until finely chopped.
Julienne snow peas and reserve. Thinly slice shiitake mushroom caps, reserving as well.
Prepare sauce: Heat a large skillet over moderate heat. Drizzle pan with oil then add pork, stirring frequently to break the meat up as it cooks. Once no longer pink, sprinkle with the Chinese five spice, then add the chopped veggie and mushroom mix, stirring it in with the pork and cooking until the pan goes dry, about 2 minutes. Stir in the liquid, bring to a simmer and cook for 3 minutes more until sauce thickens. Sprinkle the sauce with the snow peas and sliced shiitake caps and stir them in. Cover, turn off the heat and leave the skillet on stovetop while the pasta cooks.
Cook pasta: Cook pasta in salted water, following package directions to prepare al dente.
To serve: Transfer portions of cooked noodles to pasta or noodle bowls. Ladle meat sauce over noodles. Sprinkle with chopped green onions, toasted sesame seeds and sliced bird’s eye peppers, if using.
Serve immediately with a fork and spoon or chopsticks.
Chinese Noodle Recipe
Ingredients
1 pound long noodle pasta, such as linguine, spaghetti, lo mein
For the meat sauce:
1 pound ground pork
¼ teaspoon baking soda
½ cup water plus 1 tablespoon
5 tablespoons red miso paste
5 tablespoons soy sauce
3 tablespoons hoisin sauce
2 teaspoons sriracha sauce
6 green onions
3 garlic cloves
2-inch knob of ginger, peeled
1 cup shiitake mushrooms, stems separated from caps
1 tablespoon Chinese five spice blend
1 cup snow peas
1 tablespoon toasted sesame oil
To serve:
¼ cup sesame seeds
2 tablespoons green onion greens, chopped
bird’s eye pepper, thinly sliced (optional)
Directions
Place sesame seeds in a small skillet over medium-high heat and toast until golden. Transfer to a small bowl.
Place raw ground pork in a medium-sized bowl. Sprinkle with baking soda and 1 tablespoon of water. Break up and toss then, and let stand for 5 minutes.
In a second smaller bowl combine miso paste, soy sauce, hoisin sauce, sriracha and ½ cup of water. Stir to combine.
Place garlic, ginger, the white ends of the green onions (reserve the greens for garnish) and the stems of the shiitakes into a small food processor or handy chopper and pulse until finely chopped.
Julienne snow peas and reserve. Thinly slice shiitake mushroom caps, reserving as well.
Prepare sauce: Heat a large skillet over moderate heat. Drizzle pan with oil then add pork, stirring frequently to break the meat up as it cooks. Once no longer pink, sprinkle with the Chinese five spice, then add the chopped veggie and mushroom mix, stirring it in with the pork and cooking until the pan goes dry, about 2 minutes. Stir in the liquid, bring to a simmer and cook for 3 minutes more until sauce thickens. Sprinkle the sauce with the snow peas and sliced shiitake caps and stir them in. Cover, turn off the heat and leave the skillet on stovetop while the pasta cooks.
Cook pasta: Cook pasta in salted water, following package directions to prepare al dente.
To serve: Transfer portions of cooked noodles to pasta or noodle bowls. Ladle meat sauce over noodles. Sprinkle with chopped green onions, toasted sesame seeds and sliced bird’s eye peppers, if using.
Serve immediately with a fork and spoon or chopsticks.
Chinese Noodle Recipe
5 / 5. 1
A flavourful sauce of soy, hoisin and red miso paste tossed with pork, shiitake mushrooms, garlic, ginger and snow peas…
Ready to change up pasta night? Try this CHINESE NOODLE RECIPE.
Sure, we all love a meal that’s ready in just 30 minutes. But, when that meal gives an Asian-flavoured twist to spaghetti and meat sauce, we’re running to the table, chopsticks in hand. Of course, you can always opt for a fork and spoon instead, just saying. Here’s the takeaway: no matter what you use to try this stellar CHINESE NOODLE RECIPE, you’re going to slowly savour every bite.
Here’s why this recipe works:
The meat sauce is easy to prepare.
This dish is made using traditional Chinese ingredients like soy sauce, hoisin sauce, toasted sesame oil, and red miso paste.
Although we crafted this recipe using linguine, you can pair the sauce with virtually any noodle.
Preparing the entire recipe from start to finish takes less than 30 minutes, making this the perfect dinner idea for busy weeknights.
Here are some helpful hints on making this CHINESE NOODLE RECIPE:
MEAT
We crafted this recipe using ground pork instead of ground beef, but feel free to use your favourite ground meat. During the testing of the recipe, we found the ground pork to be more tender and juicy after being sautéed. If you’re feeling adventurous, try the recipe using ground chicken or turkey. That said, we still recommend a tested method of tenderizing the meat by sprinkling it with water and baking soda before cooking. This raises the pH on the meat’s surface, making it more difficult for the proteins to bond and make the meat tough. Try this method and we know you’ll appreciate the result.
SAUCE INGREDIENTS
Fingers crossed you saw the photo of the ingredients needed to make the sauce and thought, “I got this!”. Thankfully, many traditional Chinese ingredients such as dark soy sauce, oyster sauce, sriracha (AKA Cantonese garlic and chili sauce) and hoisin sauce have been standard offerings in grocery stores for years now – look for them in the Asian or international food section. You should also be able to find the Chinese five-spice blend there if it’s not in the seasoning section.
Oh, and is that red miso paste Chinese as well? Busted! We worked this traditional Japanese seasoning into the recipe to add colour, texture and bold, salty tanginess. Red miso is often used in heartier dishes such as stews, braises, and glazes, and it pairs well with ingredients like mushrooms and meats. Look for miso pastes in the refrigerated section of your cheese or deli counter.
VEGETABLES
We’ve spoken before about MIREPOIX, a recipe base of slowly cooked diced vegetables like onion, carrot and celery. Traditionally used in French and Italian cuisine, we used an Asian version in this recipe with garlic, ginger, green onions and stems from shiitake mushrooms.
Later in the recipe, we also added the julienned caps of the mushrooms, as well as a handful of snow peas. Preparing the various vegetables for this noodle recipe is easy, and you can add other vegetables to this sauce like bok choy, broccoli, cabbage, bean sprouts, spinach and bell peppers.
NOODLES
As mentioned, we used linguine for this recipe, but all types of noodles will work well. Try it with chow mein noodles, egg noodles, rice noodles, ramen noodles and lo mein noodles too. If you’d like to make the recipe using a traditional Chinese noodle, click HERE to read this excellent Wiki article. Chinese noodles can be made of wheat, buckwheat, rice, millet, oats, and then more unusual ingredients like mung beans, cassava and sweet potatoes. There are over 1,200 types of noodles commonly consumed in China today!
MAKING THE SAUCE
You can make the sauce for this noodle recipe using a sauce pot, wok, or as we did, a large skillet. Making it isn’t complicated or challenging: sauté the meat, add the veggies and liquids, and then slowly simmer, kind of like making a stir fry.
One thing to note: add the julienned snow peas and mushroom caps to the pan just moments before turning off the heat. This ensures they don’t overcook before you have a chance to serve.
SERVE
Once the pasta is cooked al dente, it’s just a quick drain and portioning into pasta or noodle bowls. Then, ladle the meat sauce over the noodles and garnish with chopped green onions and a sprinkle of toasted sesame seeds. Note that we’ve added sliced bird’s eye peppers to the garnish list, but remember, they’re spicy! Add them to taste if you enjoy a bit of heat.
Before you head off to try this recipe, we wanted to suggest a few more Asian-inspired dishes like our KOREAN CHICKEN, these THAI SALAD ROLLS and this popular FRIED RICE side dish. Try one, try them all!
Because these noodles are so delicious, we suggest you PIN the recipe to a favourite weeknight meal or main course board on PINTEREST or BOOKMARK this tab for easy access. SHARE it with friends so they can make them too. We’d also appreciate seeing pics of all the tasty food you’re making these days. Use #weekendatthecottage when you post those pics on Facebook and Instagram. Thanks!
This CHINESE NOODLE RECIPE is a fantastic change to pasta night!
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Ingredients
1 pound long noodle pasta, such as linguine, spaghetti, lo mein
For the meat sauce:
1 pound ground pork
¼ teaspoon baking soda
½ cup water plus 1 tablespoon
5 tablespoons red miso paste
5 tablespoons soy sauce
3 tablespoons hoisin sauce
2 teaspoons sriracha sauce
6 green onions
3 garlic cloves
2-inch knob of ginger, peeled
1 cup shiitake mushrooms, stems separated from caps
1 tablespoon Chinese five spice blend
1 cup snow peas
1 tablespoon toasted sesame oil
To serve:
¼ cup sesame seeds
2 tablespoons green onion greens, chopped
bird’s eye pepper, thinly sliced (optional)
Directions
Place sesame seeds in a small skillet over medium-high heat and toast until golden. Transfer to a small bowl.
Place raw ground pork in a medium-sized bowl. Sprinkle with baking soda and 1 tablespoon of water. Break up and toss then, and let stand for 5 minutes.
In a second smaller bowl combine miso paste, soy sauce, hoisin sauce, sriracha and ½ cup of water. Stir to combine.
Place garlic, ginger, the white ends of the green onions (reserve the greens for garnish) and the stems of the shiitakes into a small food processor or handy chopper and pulse until finely chopped.
Julienne snow peas and reserve. Thinly slice shiitake mushroom caps, reserving as well.
Prepare sauce: Heat a large skillet over moderate heat. Drizzle pan with oil then add pork, stirring frequently to break the meat up as it cooks. Once no longer pink, sprinkle with the Chinese five spice, then add the chopped veggie and mushroom mix, stirring it in with the pork and cooking until the pan goes dry, about 2 minutes. Stir in the liquid, bring to a simmer and cook for 3 minutes more until sauce thickens. Sprinkle the sauce with the snow peas and sliced shiitake caps and stir them in. Cover, turn off the heat and leave the skillet on stovetop while the pasta cooks.
Cook pasta: Cook pasta in salted water, following package directions to prepare al dente.
To serve: Transfer portions of cooked noodles to pasta or noodle bowls. Ladle meat sauce over noodles. Sprinkle with chopped green onions, toasted sesame seeds and sliced bird’s eye peppers, if using.
Serve immediately with a fork and spoon or chopsticks.
