Monday, January 7, 2008

Asian-style Spaghetti with Garlic and Cilantro

Pasta or Noodles are the most-favored quick-fix meals in a lot of families. But the recipes we use can tend to get fairly monotonous, and we start craving for a change of taste pretty soon! A few variations would be choosing different styles of pasta, changing the sauces, and adding thai or asian spices to it. But I had tried almost all possible variations, and it was time to try something new, a fusion between the cuisines I enjoyed, a hand at pairing up some unique flavors! So I decided to combine two of my favorite dishes, the Veg Hakka noodles and the Garlic Spaghetti Pasta. I too the basic pasta, and instead of opting for tomato-basil or cream sauce, I went for the soy sauce to make these asian-style noodles. Fo the flavor, I used garlic and Cilantro, a pretty unique blend to noodles, but try it before you feel it's not a good choice! I aslo added some sweet chilli sauce for the thai influence, basic veggies and some chopped green onions. The result, a totally scintillating plate of noodles, with all the right balance of flavors, set off by the unique taste of cilantro and the fresh smell of garlic. Even the soy-sauce glazed onions and capsicums added to the inviting look! Try it, you will surely love it!:)

Ingredients
1 packet spaghetti noodles
5-6 cloves of garlic
1/2 cup of fresh cilantro, and some more for garnish
5-6 tbsp soy sauce
2 tbsp sweet chilly sauce (Maggi)
2 tbsp regular ketchup
salt and black pepper - to taste
1 cup chopped capsicum - long slices
1 cup chopped red onions - long slices
2 tbsp chopped green onions
2 tbsp crushed peanuts (optional)
2 tbsp oil

Method
Boil and cook the spaghetti in water with 1 tbsp oil as instructed on the packet.

Take a non-stick pan, add 2 tbsp oil and add the chopped garlic, onions and capsicum. When they turn caramelzed and have a glaze, add the soy sauce and salt. cover with a lid and cook for 5-7 mins on medium-low flame. Then add the Maggi sweet chilli sauce and ketchup, and throw in the crushed peanuts and the chopped cilantro. Mix well, add the chopped green onions, leaving some for garnish.

Take a serving bowl and transfer the cooked pasta/noodles into it. Add the prepared veggie sauce onto the noodles and toss a little to combine. Finally, garnish with the remaining chopped green onions and a bunch of fresh cilantro leaves, and serve hot!

Similar recipes:
Vegetarian Pad Thai
Fettucini Alfredo with Basil and Rosemary
Vegetable Lasagna with Pesto and Parmesan Cheese

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