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.