Malaysian Chinese Style Pasta

Malaysian Chinese Style Pasta

by Marc Pascual 2 years ago
3.4 (9)
10 minutes
671.2 kcal
90.1 g carbs
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Description

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
  • 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
Directions
  1. 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. 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. 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.
Nutrition Facts
serving: 2 servings
calories: 671.2 kcal
carbohydrates: 90.1 g
protein: 27.7 g
saturated fat: 6.1 g
cholesterol: 128.7 mg
sodium: 626.2 mg
fiber: 4.8 g
sugar: 6 g