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Serves
US | Metric
Ingredients
  • 500 g Dried Spaghetti
  • Oil, for cooking
  • 300 g Pork Mince
  • 300 g Beef Mince
  • 1 Large White Onion, diced
  • 4 Garlic Cloves, crushed
  • 1 tbsp Shaoxing Rice Wine
  • 500 ml Chicken Stock
  • 2 tbsps Fish Sauce
  • 3 tbsps Oyster Sauce
  • 2 tbsps Light Soy Sauce
  • 1 tbsp Dark Soy Sauce
  • 2 tsps Kicap Manis
  • ½ tsp Salt
  • 1 tsp Rice Vinegar
  • 1 tsp Sesame Oil
  • 1 tsp White Pepper
  • 150 g Frozen Peas
  • 3 Red Chillis, finely chopped
  • 2 Cornflour, mixed with two tablespoons of water
  • 1 tbsp Ginger Paste
  • Handful of Coriander, roughly chopped for garnish
  • 4 Free Range Eggs, yolks only
  • 4 Spring Onions, finely sliced
  • Handful of Sesame Seeds, for garnish
Chinese Style Spaghetti Bolognese Chinese Style Spaghetti Bolognese

Chinese Style Spaghetti Bolognese

A twist on a classic...purists look away now! But this is an epic alternative to the traditional Spag Bol, topped with a decadent egg yolk to make everything gorgeous and silky. Divine!

Prep 10 minutes
Total 30 minutes
  1. Bring a large pot of salted water on to boil for the spaghetti, cook until al dente and drain, retaining a mugful of the pasta water and set aside. Whilst the pasta is cooking you can begin the sauce.
  2. In a separate large saucepan fry the onions in a tablespoon of oil on a medium heat until they soften and become translucent. Add in both the pork and beef mince and fry until browned. Add in the garlic, ginger paste, red chillies and 2 of the sliced spring onions, cook until fragrant (around 4mins).
  3. Add in the Shaoxing rice wine and cook for 4mins until the alcohol has burned off. Add the fish sauce into the chicken stock and pour into the mince mixture. Bring to the boil then turn down the heat to low.
  4. Stir in the soy sauces, oyster sauce, sesame oil, rice vinegar, kicap manis, salt and pepper, cover and allow to simmer for 10mins.
  5. Remove the lid and add in the frozen peas, stir to cook for another 3mins. Re-stir the cornstarch mixture to ensure its well combined into a milky liquid. Pour straight into the mixture; this will begin to thicken the sauce quite quickly- you want it to become the consistency that will coat the back of a spoon.
  6. Add the cooked spaghetti into the sauce and toss well, making sure the pasta is generously coated in the mince mixture. Add a splash of the starchy water if you feel the sauce needs loosening slightly or add more cornstarchy water if you think the sauce is too thin!
  7. Serve immediately in shallow bowls and make a little well in the center. Crack 4 eggs, draining the whites and carefully place a yolk into each of the wells in the bowls of pasta. Garish with the final 2 of the chopped spring onions, coriander and a sprinkling of sesame seeds...enjoy!
Chinese Style Spaghetti Bolognese Chinese Style Spaghetti Bolognese

Chinese Style Spaghetti Bolognese

A twist on a classic...purists look away now! But this is an epic alternative to the traditional Spag Bol, topped with a decadent egg yolk to make everything gorgeous and silky. Divine!

favorite
print
like
Prep 10 minutes
Total 30 minutes
Serves
US | Metric
Ingredients
  • 500 g Dried Spaghetti
  • Oil, for cooking
  • 300 g Pork Mince
  • 300 g Beef Mince
  • 1 Large White Onion, diced
  • 4 Garlic Cloves, crushed
  • 1 tbsp Shaoxing Rice Wine
  • 500 ml Chicken Stock
  • 2 tbsps Fish Sauce
  • 3 tbsps Oyster Sauce
  • 2 tbsps Light Soy Sauce
  • 1 tbsp Dark Soy Sauce
  • 2 tsps Kicap Manis
  • ½ tsp Salt
  • 1 tsp Rice Vinegar
  • 1 tsp Sesame Oil
  • 1 tsp White Pepper
  • 150 g Frozen Peas
  • 3 Red Chillis, finely chopped
  • 2 Cornflour, mixed with two tablespoons of water
  • 1 tbsp Ginger Paste
  • Handful of Coriander, roughly chopped for garnish
  • 4 Free Range Eggs, yolks only
  • 4 Spring Onions, finely sliced
  • Handful of Sesame Seeds, for garnish

  1. Bring a large pot of salted water on to boil for the spaghetti, cook until al dente and drain, retaining a mugful of the pasta water and set aside. Whilst the pasta is cooking you can begin the sauce.
  2. In a separate large saucepan fry the onions in a tablespoon of oil on a medium heat until they soften and become translucent. Add in both the pork and beef mince and fry until browned. Add in the garlic, ginger paste, red chillies and 2 of the sliced spring onions, cook until fragrant (around 4mins).
  3. Add in the Shaoxing rice wine and cook for 4mins until the alcohol has burned off. Add the fish sauce into the chicken stock and pour into the mince mixture. Bring to the boil then turn down the heat to low.
  4. Stir in the soy sauces, oyster sauce, sesame oil, rice vinegar, kicap manis, salt and pepper, cover and allow to simmer for 10mins.
  5. Remove the lid and add in the frozen peas, stir to cook for another 3mins. Re-stir the cornstarch mixture to ensure its well combined into a milky liquid. Pour straight into the mixture; this will begin to thicken the sauce quite quickly- you want it to become the consistency that will coat the back of a spoon.
  6. Add the cooked spaghetti into the sauce and toss well, making sure the pasta is generously coated in the mince mixture. Add a splash of the starchy water if you feel the sauce needs loosening slightly or add more cornstarchy water if you think the sauce is too thin!
  7. Serve immediately in shallow bowls and make a little well in the center. Crack 4 eggs, draining the whites and carefully place a yolk into each of the wells in the bowls of pasta. Garish with the final 2 of the chopped spring onions, coriander and a sprinkling of sesame seeds...enjoy!