If you’re looking for a quick and flavorful weeknight meal but only have spaghetti on hand, there’s a solution! Though it may not be traditional, Italian noodles can be used as a substitute for Asian noodles with the right pantry staples to create a balance of sweet, savory, salty, and umami flavors. This recipe from “Cook What You Have,” which focuses on using pantry staples for easy meals, recommends using udon noodles, but spaghetti or fettuccine can also be used.
Since we were throwing tradition out the window anyway, we decided to blend the meatiness of Sichuan dan dan mian, or spicy noodles with ground pork, with the simplicity of peanut noodles. Whisking together soy sauce, peanut butter and oyster sauce (or hoisin) creates a rich, savory sauce loaded with umami, and the creaminess of the peanut butter helps it cling to the noodles.
The recipe calls for sautéing ground pork with chili-garlic sauce and balancing its richness by adding a touch of vinegar. Balsamic vinegar, with its sweet-tart flavor, is used instead of the traditional Chinese black vinegar. Furthermore, adding a fried egg on top of the noodles further enhances the dish’s flavor.
Spicy Pork and Oyster Sauce Noodles
Start to finish: 30 minutes Servings: 4 to 6
1 pound spaghetti OR linguine OR dried udon noodles
3 tablespoons creamy OR crunchy peanut butter
3 tablespoons soy sauce, plus more if needed
3 tablespoons oyster sauce OR hoisin sauce
Ground black pepper
3 tablespoons grapeseed or other neutral oil
8 ounces ground pork OR turkey OR beef
2 medium garlic cloves, minced OR 1-inch piece fresh ginger, peeled and finely grated OR both
2 tablespoons balsamic vinegar
1 tablespoon chili-garlic sauce OR 1½ tablespoons Sriracha sauce OR ½ teaspoon red pepper flakes
To prepare the dish, start by boiling 4 quarts of water in a large pot. Reserve 1/2 cup of the hot water, then add the pasta and cook it until it’s al dente, stirring occasionally. Remove the pasta from heat, drain, and set it aside.
In a small bowl, whisk together the peanut butter, soy sauce, oyster sauce, 1/2 teaspoon of pepper, and reserved water.
In a 12-inch skillet over medium-high heat, shimmer the oil and add the pork to cook. While cooking, break the meat into small pieces until it is no longer pink (1 to 1.5 minutes). Add the garlic, vinegar, and chili-garlic sauce to the skillet, stirring and cooking until the pork is browned (about 1 minute). Stir in the peanut butter mixture, along with the cooked pasta. Use tongs to stir and toss the mixture until the pasta is shiny and the sauce clings to it (2 to 4 minutes).
Take the skillet off the heat, and taste the dish before seasoning with additional soy sauce and black pepper, based on personal preferences.
The dish is best served with an optional garnish, such as chopped roasted peanuts, chili oil, cucumber matchsticks, toasted sesame oil, thinly sliced scallions, or any combination.
NOTE: For more recipes, visit Christopher Kimball’s Milk Street at 177milkstreet.com/ap.