Taiwanese Noodles with Meat Sauce (Taiwanese Spaghetti)

Just like Mom used to make. Except not my Mom but like, you know.

Ingredients

• 1 pound noodles or rice of your choice

• 1/2 cup chicken broth

• 2 tablespoons dark soy sauce (or oyster sauce)

• 2 teaspoon light (regular) soy sauce

• 1 teaspoon Chinese black vinegar (or young balsamic vinegar)

• 1/2 teaspoon Chinese five-spice powder

• 1 tablespoon brown sugar

• 2 teaspoons cooking oil

• 1/2 onion, chopped

• 1 pound ground pork (or ground beef/chicken/turkey)

• 2 cloves garlic, finely minced

• One 8-ounce can bamboo shoots, drained and diced

• 4 ounces fresh shiitake mushrooms, diced

• 1 stalk green onion, chopped

• 3 tspn chili in oil

• optional : 1 tspn chili and basil leaves (Maesri thai brand) or red chili in oil - for kick!

Directions

1. Cook the noodles or rice according to package instructions. Drain.

2. In a small bowl, combine the chicken broth, dark soy sauce, regular soy sauce, vinegar, five spice powder and brown sugar. Set aside.

3. Heat a wok over medium-high heat. When hot, swirl in the cooking oil. Add in the onion and cook for 1 minute. Stir in the ground meat and cook for 2 minutes. Push aside the onion and ground beef to one side of the wok to create a small spot to fry the garlic. Add in the garlic and stir fry for a few seconds or until you begin smelling the garlic. Add in the bamboo shoots and mushrooms. Toss everything in the wok together.

4. Pour in the broth/soy sauce mixture and bring to a simmer. Cook for 2 minutes. Stir in the green onions. add chili in oil to taste. Serve the ground beef mixture over the noodles or rice.

Adapted from SteamyKitchen.