Asian style linguine

My weekday lunch is quick and one pot meal most of the time as it’s just me for lunch at home and too lazy for anything else. This is also the time when  the creative cook in me gets working with what is available and no referring to cook books or browsing for a recipe.

Most often  the base ingredient is left over rice, pasta or noodles. And then loaded with veggies. Also there is another ingredient that is used very often “the sambal chili paste “(guess you know that by now). It comes so handy especially for fried rice, noodles and stir-fries. Options are many. They add so much depth to a simple dish. If you ask me its a must have in your pantry.

Here’s another simple, great tasting recipe (if I can say that myself) that was just born out of curiosity to cook Italian, the Asian way 🙂

You need –
  • Linguine – 200 grams
  • Egg – 2,  Scrambled
  • White button mushroom – 200 grams, thinly sliced
  • Shallots – 3, finely chopped
  • Garlic – 1 large clove, minced
  • Sambal chili paste – 1 tablespoon
  • Olive oil – 3 tablespoon
  • Salt and pepper to taste
  • Parsley to garnish

How to –
Cook the pasta as per the instructions on the packet.

Heat oil in a pan on medium-low flame, add the garlic. saute the garlic briefly making sure not to burn the garlic. Add the chopped shallots and cook till translucent. Add the sambal chili paste, salt to taste and saute for a couple of minutes or till fragrant.

Add the mushrooms and continue to cook till done. Add the cooked pasta and egg and mix well. 

Season with pepper and Garnish with chopped fresh parsley. Serve immediately.


26 thoughts on “Asian style linguine

  1. I suppose we have some similarities about the sambal chili paste. How I can eat anything without it, that which is a must for me. I like the Asian twist because I am another typical one on Asian dishes. Its awesome and yes, a dish for a lazy day with a lovely outcome.

  2. What better way than to cook Italian the Asian way? Genius! I love sambal oelek in anything. It gives just the right amount of fire and flavor. Thanks Rekha for the awesomeness.

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