Malaysian Chinese Style Pasta recipe

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Ingredients

1 (8 ounce) package spaghetti
1 tablespoon vegetable oil
½ onion, chopped
1 egg
3 ½ ounces ground pork
salt and pepper to taste
white sugar to taste
½ tablespoon chile sauce
1 tablespoon soy sauce
1 tablespoon tomato puree
½ red bell pepper, chopped
¼ cup chopped green onions

Nutrition Info

671.2 calories
carbohydrate: 90.1 g
cholesterol: 128.7 mg
fat: 21.7 g
fiber: 4.8 g
protein: 27.7 g
saturatedFat: 6.1 g
servingSize: -
sodium: 626.2 mg
sugar: 6 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

2 servings

Recipe Note

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!

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