Aka Chinese Spaghetti Bolognaise


  • 300 g Pork Mince

  • 5 tablespoons dark soy sauce

  • 1 teaspoon Salt

  • 1.5 cups Peanut Oil

  • 1 Garlic Clove chopped

  • 1 tablespoon Ginger chopped

  • 2 shallots minced

  • 3 tablespoons Chinese Sesame Paste .

  • 2 tablespoons Chilli Oil

  • 2 tablespoons light soy sauce

  • 1 teaspoon Salt

  • 1 cup Fresh chicken stock see my recipe

  • 350 g Fresh Shanghai Noodles

  • 0.5 teaspoon Szechuan peppercorn roasted and ground

  • 1 small Lebanese cucumber peeled, seeded and julienned


  • 1.

    Marinate the pork in the soy and salt for 10 minutes.

  • 2.

    Heat the oil in a wok until just smoking.

  • 3.

    Add the pork mix, stirring continuously until it is browned, about 3 minutes.

  • 4.

    Remove with a slotted spoon and drain on kitchen paper.

  • 5.

    Reheat the wok, add the garlic, ginger and shallots and stir-fry until fragrant.

  • 6.

    Add the sesame paste, chilli oil, light soy, salt and chicken stock and simmer for 5 minutes.

  • 7.

    Return the pork to the wok and stir through.

  • 8.

    Cook the noodles in a large pot of boiling water for 2 minutes and drain well.

  • 9.

    Put the hot noodles in a large bowl; ladle the sauce over the top, sprinkle with the Szechuan pepper and top with the cucumber.

  • 10.

    Serve immediately.

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Posted by Report
this was an interesting start, but I used a few more ingredients from another online recipe. I also think cooking this all in Peanut Oil is probably not very healthy. It did help me find a quick part of a recipe.
Posted by Report
When I made this, the marinade of dark soy sauce AND salt was far too salty. The meat turned black and looked nothing like the photograph. I use dark superior soy sauce from the Asian Food Market. Next time, I may skip this step or just use a tablespoon of dark soy sauce and no salt.

A bit heavy on the peanut oil in both the stir fry and sauce steps. Next time, I am going to cut back on the sauce's peanut oil and add more sesame paste as well as the oil for the stir fry.

Thank you for a good overall recipe though.