Malaysian Chinese Style Pasta

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!

• Preparation Time: 20 mins
• Cooking Time: 10 mins
• Total Time: 30 mins
• Calories: 671 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.

Step 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.