- 1 Onion; sliced
- 1/4 Bell pepper of your choice; sliced
- 1 carrot; sliced
- 4 stalks green onions; diced
- 1/4 cup iceberg lettuce
- 2 tablespoons olive oil/sunflower oil
- 2 tablespoons sesame oil
- Any pasta of your choice to your preferred amount
- Water enough to cover pasta in it
- 1 teaspoon ground black pepper
- 1 tsp Sambal olek
- 2 tsp Light soy sauce (Kikkoman brand)
- 2 tsp Dark soy sauce
- 1 tsp balsamic vinaigrette
Boil the water till it reaches roller-boil. At this stage add 1 tsp to 1 tablespoon of sesame oil to the water. Then add in the required amount of pasta and cook till it boils and separates. It will take about 5 minutes.
Once cooked, drain out excess water. Wash in cold water stops further cooking of pasta.
In a wok, add the olive oil/sunflower oil. Toss in onions and wait till it turns golden brown. Add in carrots, bell pepper and lettuce and sauté them well. Now, reduce the heat and add in Sambal olek, both soy sauces, balsamic vinaigrette and toss well. Don’t add spring/green onions.
Add in the cooled pasta and toss with the other ingredients in the wok. Ensure to not break the cooked pasta. Once well combined, add in the pepper powder. Salt is present in soy sauce and hence, we don’t need to add it individually. Light soy sauce is more in salt, whereas dark soy sauce contains more color. That is why we use a mixture to balance both.
Finally, throw in the diced spring/green onions and turn off the heat. Mix and serve hot.
Tip: Sambal olek is only for the heat. It can be omitted, altered quantity or replaced with as per need. Any brand of pasta will do. Preferably spaghetti. If you have Maggi noodles, just cook it as plain noodles without masala and use it. Same goes for other noodles. Cook the noodles plain without their seasonings. Should you wish to add in egg/chopped meat; add it in the wok after the onions and before the veggies. Then continue as usual.
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