Foodarrific

I have half a pack of angel hair pasta left over from yesterday’s lunch. We’ve eaten every other type of pasta so I thought it was time we tried angel hair. But the kids don’t quite care for it so I have to find a way to finish it up somehow.

Now if you notice, angel hair pasta looks a lot like the thin Chinese egg noodle, and I’m guessing it won’t taste far different. So I decided to do a Fusion stirfry… just for the heck of it.

Here’s what I used:

• 0.5 packet of angel hair pasta
• 2 cloves garlic, finely chopped
• a handful of choy sum (mustard green), cut into 2-inch lengths
• 1 stick of celery, thickly sliced
• a few pieces of mock char siew (vegetarian barbecue pork), sliced
• 3-4 tablespoons vegetarian oyster sauce
• spring onion and Chinese parsley, finely chopped
• sesame oil
• salt and pepper to taste

The preparation of the angel hair pasta is the same as if you were actually using it for a regular pasta. Just boil till al dente.

Into my wok on high heat, I drizzle some oil and lightly saute the garlic. Then I quickly add the mock char siew followed by vegetarian oyster sauce, choy sum and celery. Add some water and allow to simmer for a few minutes to let the vegetables cook through.

Then add the angel hair pasta and stir well with the rest of the ingredients. Add a good drizzle of sesame oil, and salt and pepper to taste. Garnish with chopped spring onion and Chinese parsley. Serve hot with a small plate of fresh bird’s eye chilly in soy sauce.

Heaven! I’m really proud of this creation of mine. You really must try it. You’ll truly be surprised how good this Fusion angel hair pasta tastes, wierd though it may sound . Best of all, it’s meatless, healthy and trust me, you can banish all thoughts of weight loss products when you’re eating this.

Filed under: FusionHealthy EatingKid-friendlyOne-dish MealsPastaQuick & Easy CookingRecipesVegetablesVegetarian |