Easy Stir-fried Pasta

I used to live in a remote town where there was very limited Asian grocery around. Whenever I travelled to a city, I would buy many important Asian ingredients I need the most to fill up my pantry but they never met my cooking needs. So, I used whatever I could get my hand on as cooking is always flexible and can be creative. When I missed stir-fried yellow noodles but didn’t have, I used pasta (spaghetti- looks like yellow noodle). It was a humble stir-fry, even without Chinese greens or bean sprouts. The taste was just right and as good if not better.

Nowadays, I still use the same recipe but I do not purposefully boil pasta for stir fry - I often used left over pasta from my Bolognese. (Yes, I do love Italian food especially for my young children, they love the fresh and rich Bolognese sauce with cheese on top, yum…oh with extra chilli flakes too). So don’t waste it if you have leftover pasta.

The stir-fried pasta recipe is very simple. It just needs ingredients that are available in your pantry – oil, garlic, eggs, pasta, soy sauce, ground pepper and any greens in your fridge.

1 tablespoon vegetable oil

1 clove garlic, chopped

250 g (9 oz) cooked pasta (spaghetti)

1 egg

Dash of ground black pepper

1¼ tablespoons soy sauce

¼ green capsicum or green leaves (spring onion, lettuce, choi sim), cut into pieces

Heat 1 tablespoon of oil in a fry-pan or wok until hot, add garlic and stir fry until light golden.

Toss in pasta, stir fry for 30 seconds. Push the pasta to a side, crack the egg into the other side. Slightly break the egg yolk and mix with egg white and cook for 30 seconds and cover it with pasta for few seconds.

Stir the egg and pasta well for another 30 seconds.

Add a dash of ground black pepper, soy sauce and capsicum and stir well until the pasta is heats and cooked through for about 1- 1½ minutes. 

Preparation time: 5 minutes (if using left over pasta)                                                 Cooking time: < 5 minutes
Serve 1

Happy Cooking!