Malaysian Chinese Style Pasta

Malaysian Chinese Style Pasta

10
Serena Liew 1

"This dish is usually made with Schwabische; a kind of noodle originated from South Germany. It can be substituted by spaghetti. This recipe is an ideal way to stir-fry pasta in Malaysian Chinese style. A bit hot and spicy!"

Ingredients

30 m {{adjustedServings}} servings 671 cals
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Original recipe yields 2 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 671 kcal
  • 34%
  • Fat:
  • 21.7 g
  • 33%
  • Carbs:
  • 90.1g
  • 29%
  • Protein:
  • 27.7 g
  • 55%
  • Cholesterol:
  • 129 mg
  • 43%
  • Sodium:
  • 626 mg
  • 25%

Based on a 2,000 calorie diet

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Directions

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  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. In a saucepan over medium heat, saute the onion in the oil until the onion is a bit brownish. Stir in the egg. Add the ground pork and stir-fry 2 to 3 minutes.
  3. Mix in the cooked pasta, salt, sugar, pepper, chile sauce, soy sauce and tomato puree. Stir-fry for 3 to 5 minutes. Add red pepper and stir-fry for another 2 minutes; pour in a bit of water if it is too dry. Sprinkle chopped green onion on top.
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Reviews

10
  1. 12 Ratings

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This recipe was quite good, but I did it a bit differently....I used chicken breasts that I put in the food processor and pulsed until it resembled minced chicken. (Worked great) Couple of bul...

We have updated this recipe to call for ground pork instead of mincemeat. There had been an error in translation.

Added more tomatoe paste and sauce. Easy and delicious. Kids eat it.