Malaysian Chinese Style Pasta

Malaysian Chinese Style Pasta

10
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!"
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Ingredients

30 m servings 671 cals
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Original recipe yields 2 servings

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Nutrition

  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

10
  1. 12 Ratings

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Most helpful positive review

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 bul...

Most helpful critical review

I thought this recipes was alright. I thought the sauce was way to salty. Maybe using low-sodium soy sauce. Hubby didn't like it at all. I served him a plate and he didn't eat it. He made himsel...

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 bul...

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.

I thought this recipes was alright. I thought the sauce was way to salty. Maybe using low-sodium soy sauce. Hubby didn't like it at all. I served him a plate and he didn't eat it. He made himsel...

Um, I'm pretty sure the term "mincemeat" should read "minced meat" - as in ground beef, pork, etc. Using that sweet mixture of chopped fruits that's usually used in pies and tarts just doesn't ...

This was terribly sweet, and the sweetness of it completely overpowered the flavor of the chile sauce. I'm going to try it again using rice noodles instead of spaghetti, replacing the mincemeat ...

The consistency with the egg and the pork is odd which isn't what you want when eating a plain dish like this.

i really liked this recipe. I was surprised. it had good flavor and spice without being too spicy. my husband had a huge 2nd helping.

A little plain, needed more flavor, but overall not bad. It definitely did not need the sugar...