I love pasta but also love asian noodle recipes, so this Chinese-style Bolognese was born!
Itâs satisfyingly saucy, rich, and perfectly umami too. This recipe also uses pantry-friendly ingredients with some that you can opt not to use. Hope you enjoy this one! đ
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Chinese-Style Bolognese
Good for 2-3 servings
Ingredients
200g dry spaghetti or other pasta of choice 2 cloves garlic, minced 1 small onion, diced Chopped leeks, plus more for garnishing (optional) 1 small red bell pepper, diced (optional) 2 tbsp sesame oil Pinch of salt, or to taste 1 cup rehydrated TVP (textured vegetable protein), can be subbed with cooked lentils or minced mushrooms* Sesame seeds, for topping Notes:
*I used 1/2 cup dried TVP and soaked them in hot water for at least 10 minutes before squeezing out the excess liquid.
*Mushrooms like button, shiitake, oyster would work well!
Sauce 1/4 cup soy sauce 1 cup water 1 1/2 tbsp hoisin sauce* 3 tbsp sugar, adjust according to desired sweetness (I used coconut sugar) 1 tbsp sesame oil 2 tsp sriracha, adjust according to desired spice (optional) 1/4 tsp pepper 1 tbsp cornstarch + 2 tbsp room temp. water, mixed into a slurry
*Note:
If you donât have hoisin sauce, feel free to sub with:
Option 1 - 1 tbsp tomato ketchup mixed with 1/2 tbsp soy sauce and a adjust the sugar in the sauce mix.
Option 2 - equal amount (1 1/2 tbsp) teriyaki sauce (Check out my homemade recipe here)
Steps
Mix all the sauce ingredients in a bowl, except the cornstarch slurry. Feel free to adjust seasoning depending on desired taste. Set aside.
Heat a pot with water. Cook pasta until chewy or al dente.
While pasta is cooking, heat a pan. Add in 2 tbsp sesame oil. Once hot, sautĂŠ the onion and leeks (if using). Add in the garlic and bell peppers (if using) then sautĂŠ until tender. Add in the TVP/lentils/mushrooms then sautĂŠ for 2-3 minutes.
Pour in the sauce and leave to simmer over medium heat.
Once the sauce boils, add in the cornstarch slurry. Continuously mix until the sauce starts to thicken.
Add in the spaghetti and cook until it has absorbed some of the sauce. Season with a pinch of salt, or more as needed. Mix then turn off heat.
Top with some leeks and sesame seeds, if desired. Enjoy while hot!
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