Loading...

Cook the 200 grams of linguine in salted water according to package directions, cooking it al dente, about 2 minutes less than recommended, as it will continue to cook in the pan.

Before draining the linguine, reserve 1/4 to 1/2 cup of the pasta water. Drain the remaining pasta.

In a large pan or skillet, cook the 16 oz ground meat over medium-high heat until it is no longer pink. Break up the meat with a spatula as it cooks.

Add the 6-7 minced garlic and 1 tablespoon grated ginger to the cooked meat. Mix well and cook for 1 minute until fragrant.

Stir in the 1/3 cup brown sugar, 1/3 cup soy sauce, 3 tablespoons hoisin sauce, 1/2 teaspoon chili flakes, and 1/2 teaspoon black pepper. Mix all ingredients thoroughly to combine.

Pour in the 1/2 cup broth. Bring the mixture to a simmer and let it cook for a few minutes on medium heat to allow the flavors to meld.

In a small bowl, whisk together the 2 teaspoons corn starch with 2 tablespoons of water to create a smooth slurry. Add this cornstarch slurry to the meat mixture in the pan. Mix well; the sauce will begin to thicken as it cooks.

Add the cooked linguine to the pan with the meat and sauce. Toss everything together until the noodles are fully coated with the sauce.

If needed, or if you prefer a saucier dish, add 1/4 to 1/2 cup of the reserved pasta water, stirring until the desired consistency is reached.

Serve immediately, garnished with sliced green onions and a drizzle of chili oil or chili crisp, as desired.


Cook the 200 grams of linguine in salted water according to package directions, cooking it al dente, about 2 minutes less than recommended, as it will continue to cook in the pan.

Before draining the linguine, reserve 1/4 to 1/2 cup of the pasta water. Drain the remaining pasta.

In a large pan or skillet, cook the 16 oz ground meat over medium-high heat until it is no longer pink. Break up the meat with a spatula as it cooks.

Add the 6-7 minced garlic and 1 tablespoon grated ginger to the cooked meat. Mix well and cook for 1 minute until fragrant.

Stir in the 1/3 cup brown sugar, 1/3 cup soy sauce, 3 tablespoons hoisin sauce, 1/2 teaspoon chili flakes, and 1/2 teaspoon black pepper. Mix all ingredients thoroughly to combine.

Pour in the 1/2 cup broth. Bring the mixture to a simmer and let it cook for a few minutes on medium heat to allow the flavors to meld.

In a small bowl, whisk together the 2 teaspoons corn starch with 2 tablespoons of water to create a smooth slurry. Add this cornstarch slurry to the meat mixture in the pan. Mix well; the sauce will begin to thicken as it cooks.

Add the cooked linguine to the pan with the meat and sauce. Toss everything together until the noodles are fully coated with the sauce.

If needed, or if you prefer a saucier dish, add 1/4 to 1/2 cup of the reserved pasta water, stirring until the desired consistency is reached.

Serve immediately, garnished with sliced green onions and a drizzle of chili oil or chili crisp, as desired.
