You know one of those evenings where you crave something South Asian, something sweet but equally chili, something that your taste buds hold for a long time? Today was one such evening so I thought of making something different, mixing the flavors of China, Thailand & Singapore, not with noodles but pasta. I am keeping it slightly spicy but you are free to reduce or skip green chilies.
100 Gms Farfalle pasta
1 small capsicum (julienne cuts)
1 small carrot (julienne cuts)
1 cup of Cabbage, chopped (or a fistful)
3 large garlic cloves, chopped
1 small red onion, cut into cubes
1 large green chili, chopped
1 tsp red chili flakes
1 tbsp Sesame seeds (un-roasted)
2tbsp Sesame oil
1 tsp Singaporean paprika (non-smoky)
1 tsp salt
1/2 tsp black pepper powder
2 tbsp tomato sauce (chili flavor)
1 tbsp low sodium soy sauce
1/2 tsp honey
1 Thai chili sauce
Step 1 – Boil the pasta in a pan, cool & keep aside.
Step 2 – Add 2 tbsp of Sesame oil in a dish & add all the veggies including garlic. Saute for 2 mins on high flame, then simmer.
Step 3 – Add salt, black pepper, paprika, sesame seeds, chili flakes and cook for 1 minute. Stir regularly on medium flame.