Nepalese-style noodles

Ingredients for 2 servings:

• 250g spaghetti
• Water (salt water)
• 1 chili pepper(s)
• 2 onions
• 1 piece(s) ginger
• ¼ head of white cabbage
• 3 tomatoes
• Salt
• Soy sauce
• some oil or ghee
• turmeric
• possibly parsley

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel the onion, halve it, and slice it into thin rings. Wash the desired amount of chili, halve it, and slice it into rings (in Nepal, they don’t deseed it, which makes it considerably hotter, so be careful!). Peel the piece of ginger – about the size of a finger – and chop it into small pieces or thinly slice it, as desired. Cut the white cabbage into fine strips. Cook the spaghetti in salted water until al dente and drain after the appropriate time, reserving some of the pasta water. Meanwhile, heat oil in a pan and sauté the ginger and chili. Add the onion and continue to fry until golden yellow. Add the white cabbage, salt, and turmeric, and continue to fry. After about 5 minutes, stir in the tomatoes and continue to fry. When the white cabbage has the desired consistency (depending on how you like it – soft or crunchy) and the tomatoes are cooked through, add the spaghetti, a little pasta water, and soy sauce, if desired. Mix everything together and add more salt if desired. It’s also delicious to sprinkle some parsley over the pasta when serving.