JAPANESE GINGER-FRIED MUSHROOM PASTA
This is a simple recipe, and requires nothing you can't get at your local grocery store. I'm a Japanese major up at UI, and one day in class we watched a Japanese cook make "shougayaki kinoko pasuta." It looked delicious, and since the weekly Japanese lunch/conversation hour was going to start in 40 minutes, me and my friend rushed to the grocery store, and then to her house to make this (running completely off of memory in a foreign language, no less.) We brought it to the department lounge, and it was not only a huge hit, but we amazed all of our sensei and fellow students with our speed and cooking ability. This recipe sounds very adaptable, and I can easily see adding carrots or other veggies. I don't give any precise measurements here, because, as the Japanese guy with the Osaka accent said, cooking comes from the heart, not the brain, which is why HE didn't measure anything, so we didn't either. I only included amounts because Recipezaar wouldn't let me just put "Green Onions." Use as much as you like of all ingredients. Also, I don't normally eat mushrooms, so I don't know how to measure them. Add as many as you'd like.
Provided by TeaLeavesGreen
Categories One Dish Meal
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Boil your spaghetti noodles as you normally would.
- While boiling, put meat onto a plate or pan and rub freshly-chopped ginger onto it and cover thoroughly in soy sauce.
- Finely chop your green onions, clean and cut your mushrooms, julienne your cabbage, and prepare your garlic.
- Put cabbage in a separate pot and boil, keeping in mind that cabbage expands a lot when cooked.
- Move pork to heated skillet/wok and fry until cooked.
- Keep extra soy sauce from plate for later.
- Remove pork, cool until you can touch without pain, and cut "to the size of the noodles," making long, thin pieces.
- When noodles are cooked, drain water.
- Put your butter or olive oil into the same pan you used for cooking the meat, and add your onions, meat, noodles, mushrooms, garlic, reserve soy sauce, and extra soy sauce.
- Stir fry, letting the flavor soak inches.
- Drain water from cabbage, make pretty beds for the pasta.
- When sufficiently hot and tasty, put stir-fried mixture onto bed of cabbage.
- Eat!
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Dominique Goosen
[email protected]This pasta dish is a great way to use up leftover mushrooms.
Ryan Inyangala
[email protected]This is one of my favorite pasta recipes. It's so simple to make, but it's always delicious.
Owes Raza
[email protected]I've made this dish several times and it's always a crowd-pleaser.
Adina Tanveer
[email protected]This pasta dish is a great way to get your kids to eat their vegetables.
Md Joos
[email protected]I love the way the mushrooms soak up the ginger and soy sauce.
Camelia Lynn
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.
Raven Hanks
[email protected]I'm not usually a fan of ginger, but I really enjoyed the flavor in this dish.
Afzal King
[email protected]This pasta dish is so easy to make, but it tastes like it came from a fancy restaurant.
Kamo James
[email protected]I love the way the ginger and soy sauce complement each other in this dish.
Shamoya Mcclymont
[email protected]This is my go-to recipe when I'm short on time but still want a delicious and satisfying meal.
Mhmd Ahmed
[email protected]I made this dish for a party and it was a huge hit! Everyone loved the unique flavor combination.
Alyan Ali
[email protected]This pasta dish is a great way to use up leftover mushrooms. It's also a great vegetarian option that's packed with flavor.
Baki
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of mushrooms, but I'm so glad I did! The ginger and soy sauce masked the mushroom flavor perfectly, and the pasta was cooked to al dente perfection. I'll definitely be making this agai
Wasim Tariq
[email protected]This is one of my favorite pasta recipes. It's quick and easy to make, and it's always a hit with my guests. The ginger gives it a nice kick, and the mushrooms add a hearty and flavorful touch.
Farida Gamal
[email protected]I love the simplicity of this dish. With just a few ingredients, I was able to create a restaurant-quality meal that my family loved. The ginger really shines through, giving the pasta a unique and unforgettable flavor.
Lazy Tee
[email protected]This pasta dish is a delightful symphony of flavors. It has the perfect balance of savory, sweet, and tangy, with the ginger adding a lovely warmth. The mushrooms are cooked to perfection, retaining their meaty texture while absorbing all the delicio