During my internship atop Mt. Fuji, I learned the ancient art of… Just kidding! Here’s the recipe:
Quick note: This one was actually passed down to me from my good friend Roger. I’ve altered it slightly, but nearly all credit goes to him!
- 1 lb. ground pork
- 1 green pepper
- 1/2 yellow onion
- 2 cups of diced cabbage (If you like cabbage.)
- 1 tablespoon diced garlic
- 1 box spaghetti noodles (Get thick spaghetti. Rice or egg noodles get slimy when re-heated.)
- Sesame oil (This is key for that “Asian flavor”!)
- White rice/wine vinegar
- Soy sauce
- 1 big sauce pot and 1 big frying pan
- Tongs if you got ’em.
- Prep first!
- Chop up all those veggies and have ’em ready. (You can also add cabbage, carrots, zucchini, or whatever hell else you want!)
- In a clear bowl, prep the “secret sauce”. It’s 1:1 soy sauce & vinegar. I’ve found 1/2 cup of each is the magic number for this amount of food. Get them whisked together and have your sugar on deck.
- Start boiling spaghetti in the big sauce pot.
- In the big pan, start browning 1 lb. ground pork with the garlic, some dabs of sesame oil, and a bit of soy sauce over medium heat.
- While the noodles and pork are cooking, finish up the secret sauce. Keep whisking and start adding sugar until it won’t hold any more. Hint: check the bottom of the clear bowl to see if sugar is piling up.
- Now throw the veggies in with the meat. Add a little more sesame oil and a splash of the secret sauce you just made so it all soaks up more flavor.
- Drain noodles and put them back in the big sauce pot.
- Throw cooked meat/veggie combo on top of the noodles in big sauce pot. Turn on med-high heat.
- Whisk up that sauce again and pour half of it in with the meat and noodles.
- Start mixing everything together (tongs work best). Keep adding sauce as you mix and everything will turn a nice brown color. Once the sauce is good and sizzled on, you’re done! (The only thing you don’t want is a pool of liquid at the bottom of the pan so if you don’t use it all, that’s fine!)
- Serve it up! Goes perfect with Sriracha drizzled on top.
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