Malaysian Chinese Style Pasta |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 2 |
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This dish is usually made with Schwabische; a kind of noodle originated from South Germany. It can be substituted by spaghetti. This recipe is an ideal way to stir-fry pasta in Malaysian Chinese style. A bit hot and spicy! Ingredients:
1 (8 ounce) package spaghetti |
1 tablespoon vegetable oil |
1/2 onion, chopped |
1 egg |
3 1/2 ounces ground pork |
salt and pepper to taste |
white sugar to taste |
1/2 tablespoon chile sauce |
1 tablespoon soy sauce |
1 tablespoon tomato puree |
1/2 red bell pepper, chopped |
1/4 cup chopped green onions |
Directions:
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. In a saucepan over medium heat, saute the onion in the oil until the onion is a bit brownish. Stir in the egg. Add the ground pork and stir-fry 2 to 3 minutes.
3. Mix in the cooked pasta, salt, sugar, pepper, chile sauce, soy sauce and tomato puree. Stir-fry for 3 to 5 minutes. Add red pepper and stir-fry for another 2 minutes; pour in a bit of water if it is too dry. Sprinkle chopped green onion on top.
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