MALAYSIAN CHINESE STYLE PASTA

Malaysian Chinese Style Pasta image

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!

Provided by Serena Liew

Time 30m

Yield 2

Number Of Ingredients 12

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

Steps:

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.
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.
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 : Calories 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, Sodium 626.2 mg, Sugar 6 g