Pasta Goreng

Malaysian Goreng mixed with a Italian flavor for Pasta lovers. Garden Pasta cooked with olive oil, spring onions, soy sauce, red chili paste, ketchup. Perfect for light dinners.

Ingredients

1. Pasta or egg noodles – 3 cups, I used garden pasta.
2. Garlic Cloves – 3, crushed
3. Green chilies – 2, slit
4. Red chili paste – 2 tbl sp
5. Soy Sauce – 2 tbl sp
6. Ketchup/Tomato Sauce – 3 tbl sp
7. Olive oil – 4 tbl sp (You can substitute with any cooking oil)
8. Spring onions – 1 cup, chopped (separate the white and greens)
9. Cauliflower – 1 cup
10. Cooked Potato – 1 cup (optional, you can add any other vegetables of your choice)
11. Salt – 1tbl sp
12. Eggs – 2 (Optional)

Cooking Procedure

1. Bring 6 cups of water to boil, add the pasta or noodles, salt, 1 table spoon of oil and cook until its is 90% done. Drain the pasta/noodles and run under cold water to avoid extra cooking.

2. While the pasta is cooking, beat the eggs with 2 table spoons of water, and cook it like an omelet. Cut the omelet into thin slices and keep aside.

3. Heat the remaining oil in a wide pan, add the crushed garlic, spring onion whites, cauliflower, a pinch of salt and saute for 10 minutes. Now add the cooked pasta/noodles, soy sauce, red chili paste, ketchup, green chilies and saute for 5 more minutes. Add the omelet slices and turn off the heat.

Garnish with the remaining spring onions greens, ketchup and serve hot.