10/6/2008

This is an easy stir-fried pasta dish that is made from a fusion of Chinese-Japanese ingredients. With the weather significantly cooler these days, I have been craving hot and spicy food to warm my soul :) Sure, chicken soup might work too but this is better…this is quick, delicious and is easily adaptable.

I used angel hair pasta for this dish but feel free to use soba noodles or egg noodles as substitute. This is a vegetarian dish but can easily be non-vegetarian with the addition of meat and bonito flakes.

Asian-style Spicy Pasta:
150grams angel hair pasta, cooked until al-dente
1 green pepper, sliced
1 large carrots, sliced
1/4 cup edamame beans
1 square of tofu, cut into rectangular pieces
1/2 cup sliced green and wax beans
1 onion, sliced
5 cloves of garlic, chopped
1tbsp+1tbsp oil

Seasoning (combine together before cooking):
1/2 teaspoon of sesame oil
3tbsp soy sauce
1 tablespoon vegetarian oyster sauce
1 tablespoon of mirin
1/4 teaspoon pepper
4 tablespoon of water
1 teaspoon of chili flakes
1 teaspoon of black sesame seeds

Optional: Garlic oil, bonito flakes for garnish

Method:
1. Heat your wok/pan with 1tablespoon of oil and saute your carrots for 1 minute before adding the rest of the other vegetables in. Cook the vegetables quickly on high heat and season with a pinch of salt and pepper. Set them on a plate for later.
2. In the same pan, heat remaining 1 tbsp of oil and add tofu in. Saute for 4-5 minutes until your tofu shows a slight browning on the corners. Add your onions and garlic and stir fry the three together until the onions wilt.
3. Add your pasta in for a quick stir fry and also toss in the veggies you sauteed earlier. Do a quick toss with all the ingredients before adding the seasoning in.
4. Cook the pasta for 3-4 minutes and remember to keep it moving inside the pan.
5. Serve hot and with some spicy chili oil condiment and with some garlic oil, if desired.

I personally love adding these condiments because it gives a whole new level of flavor and depth.