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Prep Time: 23 Minutes Cook Time: 7 Minutes |
Ready In: 30 Minutes Servings: 2 |
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I thought that it was very special that it was western style pasta with a touch of Japanese in it-miso. A substitute to the diet no-no creamy spaghetti! Thanks to Mianbao who helped me translate the last part. I think next time I will be making it vegetarian!! Ingredients:
200 g salmon fillets |
4 leaves chinese cabbage |
2 tablespoons white miso |
scallion, as needed |
cooking wine, to taste (sake, chinese rice wine) |
salt, to taste |
pepper, to taste |
cornstarch (i used sweet potato starch) or potato starch (i used sweet potato starch) |
1 tablespoon olive oil (i used grapeseed oil) |
160 -200 g spaghetti |
Directions:
1. Cut the scallion, salmon and cabbage into bite sized pieces.
2. Heat the oil in the pan.
3. Put it on medium heat and stir-fry the cabbage for 1-2 minutes.
4. Add in the salmon, and cook briefly.
5. Add some wine and cook to let the alcohol evaporate.
6. Season with salt and pepper.
7. Add 200mL of the water that was used to cook the pasta.
8. Add the miso and let it melt and bring it to a boil.
9. TUrn heat down to low after it boils.
10. Dissolve the starch in 30mL of water and add to the sauce to thicken.
11. Turn off heat.
12. Pour the sauce on the pasta.
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