Craving some sweet and spicy vegetarian Asian style pasta? You have arrived!
Organic whole wheat spaghetti with sauteed cabbage in a soy chili sauce. A winner dish I invented the other night, and made us cry for more. I swear!
Originally I had planned on rice noodles, but I just didn’t have enough in the pantry, so the spaghetti came in very handy. And I am glad they did, because their nutty taste complemented the spice and sweetness of the chili sauce exceptionally. I would not go back to the rice noodles. I added fresh shredded cabbage for the crunch, and some beaten egg to create a velvety coating.
We loved, loved, loved this Asian style pasta dish with cabbage. It is simple on the ingredients, but very complex on the taste!
Boost it up with some garlic sauteed shrimp. This will be my plan for next time. Can’t wait!
* 12 oz. ( 350 g) organic whole wheat spaghetti
* 2 Tablespoons unsalted butter
* 1 small cabbage,chopped
* 1/2 cup vegetable ( chicken) broth
* 1/4 cup soy sauce
* 1 Tablespoon fish sauce
* 2 Tablespoons sweet chili sauce
* 2 eggs, beaten
Cook spaghetti al dente. Drain and set aside.
In the meantime, heat a big pan on medium heat and add the butter. Saute the cabbage in the butter for 2-3 minutes. Add the chicken broth and cook until cabbage is still crunchy. Mix in the soy sauce, fish sauce and chili sauce. Let cook for one more minute. Add the pasta to the cabbage mixture. Stir well and pour the eggs on top. Mix well and serve.