Showing posts with label Stir Fried Tri Coloured Pasta. Show all posts
Showing posts with label Stir Fried Tri Coloured Pasta. Show all posts

How to make a simple but tasty Stir Fried Tri Coloured Pasta

Stir Fried Tri Coloured Pasta

I had too many things on lately and  I decided to have it easy today; no rice and side dishes. I remembered that I still had some of the pasta that my daughter had brought with her on her trip home.  She wanted me to try the different varieties and I found that some were slightly different from the ordinary pasta and tasted like "Koeyteau" (Chinese rice noodles) that was fried with eggs.

You can also find others in the market like beetroot which is used to give a red  colour while the black ones are from the ink sacs of squids.  However, pasta can be easily made at home with semolina, high protein flour or all purpose flour.  In fact, "pan mee" (flat noodle) which has its origin in Chinese cooking especially the Hakka community is made the the same way but only by using all purpose flour.

So, I checked on what I had left in my refrigerator.  Oops, I only had some meat and vegetables left and had to make a note on what to get to stock up the next day!  Now, with the meat and vegetables thrown in with my remaining pasta, I whipped up a simple but tasty all-in-one meal quickly.  The pasta that I used is shown in the image below.  It is made from durum wheat semolina and the colours are derived from spinach and tomatoes forming the tri colour with the plain ones.

150g pasta
100g pork or chicken
10g flat leaf parsley
1 tsp light soya sauce
2 pips garlic
1 shallot
1 small onion
50g celery
200g bok choy or other vegetables
2 tbsp light olive oil
1 tbsp extra virgin olive oil
1/4 cup hot water
1/2 tsp salt
Black pepper (opt)

  • Boil pasta (half cooked) and drain.  
  • Mince meat and parsley and mix with soya sauce.  Set aside.
  • Mince garlic and shallot.
  • Slice thinly onion.
  • Slice celery diagonally.
  • Slice bok choy lengthwise.

How to cook
  1. Heat light olive oil and saute garlic and shallot until lightly browned and is fragrant.
  2. Mix in meat mixture, celery,  saute until meat is almost cooked.  Add hot water and give it a few stirs. 
  3. Add vegetables, onions, pasta and stir fry over high heat.  Season with salt and gently fry until cooked.  The pasta should be al dente and vegetables cooked but crunchy.
  4. Turn off heat, add extra virgin olive oil and serve.

** If you want to maintain the form of the pasta, give it a gentle stir fry but it tastes just as good in smaller pieces.  Use spaghetti or other types of pasta if preferred.

~ Kim~

Introduction to Herbs, Spices and Ingredients to spice up your foods and cause your taste buds to encounter a tantalising and unforgettable experience.

Herbs, Spices and Ingredients Whenever I go to the market, the galore of foodstuffs never fail to make me amazed by God's provi...