Hong Kong Style Ketchup Spaghetti is the food of my childhood. It brings me back to early mornings with my family in a squeaky booth with slightly sticky tables. Although this recipe will make an Italian grandmother blush, this is one of my favorite ways to prepare spaghetti. The secret to the sauce is ketchup. I know – it sounds gross, but trust me, you can’t omit this delicious condiment. It really adds that little sparkle and hits on all the nostalgic notes.
This recipe doesn’t require any fancy ingredients. In fact, I usually take it as an opportunity to get rid of some of my more questionable freezer products. It’s classic comfort food at it’s finest.
If you grew up in an Asian household, you would most definitely have experienced “white people food” prepared the Chinese way. Does anyone remember the ubiquitous Cream of Mushroom pasta that we had to consume? I’m pretty sure when you get this dish in a HK cafe they don’t use a jar of Campbell’s Tomato Soup, but I like it, so I’m going to use it.
While this dish isn’t the most glamorous, it is comforting and delicious. And when you’re stuck at home unable to eat at restaurants, this will definitely tide you over until we are all free again.
Classic Hong Kong Style Ketchup Spaghetti
Ingredients
Sauce Ingredients
- 1 can Campbell's Tomato Soup
- 3 tbsp ketchup
- 1/2 tbsp white vinegar
- 1/2 tbsp sugar
- 1/2 tsp salt
- 1/2 tsp pepper
Spaghetti Ingredients
- 500 grams spaghetti
- 1 small onion
- 1 cup frozen corn
- 1 cup frozen peas
- 1/2 cup ham, sliced
- 1/2 tbsp vegetable oil
Instructions
- Prepare spaghetti as per instructions on package. Drain and set aside.
- In a hot pan, add your oil and onions and saute until soft.
- Add ham and saute for a few minutes.
- Add tomato soup, ketchup, vinegar, sugar, salt and pepper. Stir until combined.
- Add frozen vegetables and let simmer for five minutes until the vegetables are cooked through.
- Add spaghetti to the sauce and mix until combined. Serve and top with remaining sauce.