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Fried spaghetti with crispy chili oil

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Ingredients for 1 servings:

  • 120g spaghetti
  • 1 carrot(s)
  • 1 small onion(s)
  • 1 garlic clove(s)
  • 2 tsp chili oil (crispy chili oil)
  • 1 tbsp soy sauce, light
  • salt and pepper
  • 1 pinch(s) of sugar
  • Rapeseed oil for frying
  • 1 tbsp fried onions

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Cook the spaghetti until al dente, then drain. Peel the vegetables. Halve the onion, remove the stalk, and slice lengthwise into thin slices. Finely chop the garlic. Cut the carrot into thin sticks. Heat a little rapeseed oil in a wok or pan and sauté the vegetables. Season with a pinch of sugar and salt and pepper to taste. Then add the crispy chili oil and heat through. Add the spaghetti to the wok and fry for about 5 minutes, stirring occasionally. Finally, season with the light soy sauce. Serve on a deep plate and garnish with the fried onions.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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