Asian spaghetti
A fresh, Asian-inspired pasta stir-fry with wafer-thin capellini or spaghetti, crispy Chinese cabbage, broccoli, and snow peas stir-fried in soy sauce and sesame oil with a hint of sambal. Briefly cook the pasta, stir-fry the vegetables over high heat, and finish with perfect fried eggs, sesame seeds, and coriander.
Ingredients · Servings 4
- 400 g capellini
- 1 Chinese kool
- 1 broccoli
- 200 g snow peas
- 1 the Wokolie
- 50 ml soy sauce
- a few drops of sesame oil
- 1/2 tl sambal
- 4 eggs
- 1 tsp sesame seeds
- 1 pinch of chili flakes
- a few sprigs of coriander
Method · 10 min
- Cook the capellini in salted water until al dente. Drain.
- Cut the Chinese cabbage into strips, the broccoli into small florets, and the snow peas into pieces. Stir-fry the vegetables over high heat in a splash of wok oil. Deglaze with soy sauce, sesame oil, and sambal. Add the drained spaghetti. Mix well.
- Fry the fried eggs.
- Divide the spaghetti with the vegetables among several plates. Place a fried egg on top. Finish with sesame seeds, chili flakes, and coriander.
A fresh, Asian-inspired pasta stir-fry with wafer-thin capellini or spaghetti, crispy Chinese cabbage, broccoli, and snow peas stir-fried in soy sauce and sesame oil with a hint of sambal. Briefly cook the pasta, stir-fry the vegetables over high heat, and finish with perfect fried eggs, sesame seeds, and coriander. Ideal as a quick weekday meal in spring and summer.