Chinese Spaghetti

Chinese Spaghetti

• 1/2 lb. ground beef
• 2 garlic cloves, minced
• 1/3 cup creamy peanut butter
• 2 cups chicken broth, heated
• 1 1/2 TBSP brown sugar, firmly packed
• 2 TBSP white vinegar
• 2 TBSP soy sauce
• 1/2 tsp. ground ginger
• 1/8 tsp. red pepper flakes
• 1 lb. (500g small box/package) spaghetti pasta noodles (or Lo Mein noodles or Linguine noodles)
• green onions, chopped, for garnish
Serves 4 to 6

1. In a large deep skillet, brown the ground beef with the garlic. Drain off any grease if necessary.
2. Add the peanut butter and HOT chicken broth, along with the brown sugar, vinegar, soy sauce, ginger and red pepper flakes to the ground beef.
3. Stir well and heat to boiling until the peanut butter turns into a solution.
4. Then lower the heat and simmer, uncovered for about 8 to 10 minutes as it gradually thickens. Stir occasionally.
5. Meanwhile, cook the spaghetti noodles in boiling water. We usually find that 8 minutes does it ‘al dente’.
6. When the spaghetti is cooked, drain but do not rinse and add the noodles to the ground beef/peanut butter sauce and mix well, letting it cool for 3 or 4 minutes.
7. Add chopped greens to the top of each serving and enjoy!
Geoff’s Notes:
– You can make this recipe meatier by using 1 lb. ground beef or make it with no ground beef at all as a vegetarian dish or side dish.
– If making as a vegetarian dish, then I suggest to substitute the chicken broth with vegetable broth.
– To quickly heat the chicken broth, I use the microwave and heat it on HIGH for 2 minutes in a glass bowl.
– I also find that once the chicken broth has been heated, I like to then add the peanut butter, brown sugar, vinegar, soy sauce, ginger and red pepper flakes to the bowl of broth and then add that to the cooked ground beef in the skillet, mixing it thoroughly before bringing it to a boil.

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