Shoyu Noodles

Char siu pork, cut in thin pieces
8 oz of Barilla linguine fini (a thin linguine), break them in half so they’re not unmanageably long
Low sodium shoyu (also known as soy sauce) — use as much as you’d like
2 tablespoons sesame oil
1 tablespoon hot chili oil
2 tablespoons olive oil
A dash of red pepper flakes
2 cloves of garlic, minced
2 Jalapeños, diced
2 celery stalks, sliced
4 green onions, chopped


Heat the pan over medium high heat. Add olive oil, meat and garlic. Stir fry this, adding shoyu as needed. The pork is fully cooked so you’re not worried about having to get it to a level of doneness.

After 5 minutes or so, add the vegetables. Add more shoyu and the sesame oil and chili oil. Stir that all up really well.

Meanwhile a pot of water has been brought to boil and the noodles were cooked according to package directions.

Scoop the cooked noodles directly from the pot and place it  in with the meat and vegetables. Add more shoyu if you’d like or you can scoop some of that pasta water into the mix to juice it up.

Stir it all well to combine well.





Tags: ,

Categories: Beef/Pork, Rice, Beans, Pasta & Noodles

3 Comments on “Shoyu Noodles”

  1. Jane Kalin
    Saturday, May 3, 2014 at 6:14 am #

    Excellent! ..E-X-C-E-L-L-E-N-T !!

  2. Saturday, May 3, 2014 at 7:40 pm #

    ONO! fried saimin! but… where’s da SPAM!!! 😀

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