Malaysian Chinese Style Pasta

Malaysian Chinese Style Pasta

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

Serving size has been adjusted!

Original recipe yields 2 servings



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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  • Prep

  • Cook

  • Ready In

  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


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 bulbs of minced garlic in the oil with the onions and meat. Instead of chili oil, I omitted the sugar all together and used Sweet Chili Sauce. Added some bok choy and carrots towards the last couple of minutes. A splash of Fish Sauce/Patis and some freshly chopped cilantro. It was a big hit.

the allrecipes staff

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.