Odeliza Jacoba Recipes

Mahalo Chicos,

I love noodles as you can see I’ve already posted one on this site. Noodles are considered to be long life fortunes for most South Asian and Asian countries so imagine how many times I’ve eaten.

Spicy, savory and sweet would best describe my Asian Spicy Noodles dish. It is Vegetarian but can easily accommodate the meat eater in your family. I often make my own Tofu, but this time I did not for this dish, so the protein source that I use is egg whites.

I like my noodles cold in the summer and warm in the winter. This dish tastes great either temperature.

Prep time: about 5 minutes

Cook time: about 10 minutes

Serves: 4 people

What you’ll need:

1. a wok or large frying pan
2. a large pot to boil the noodles
3. 6 egg whites
4. 1 c frozen green peas
5. 1/2 yellow onion diced
6. a hand full of of green beans stems removed and cut in half
7. 1/2 large or 1 medium red bell pepper
8. 1/2 c baby corn cut in bite size pieces
9. 1 medium tomato cubed
10. 1 250 g tagliatelle pasta
11. 1 T dark sesame oil
12. 1/2 c low sodium soy sauce or normal soy sauce if you so choose
13. 1 T lemon grass paste
14. 1 T honey
15. 1 t dried chili flakes more if you so desire
16. salt and pepper to taste

What to do:

1. Bring the large pot to high and as soon as it starts to bubble add some salt to flavor the pasta. Shortly after, add the pasta and cook for less than 5 minutes. If the pasta is not el dente its okay, but do not over cook it as you will be cooking it for another time. Set aside and let cool without the water.
2. Cook the egg whites on low heat with the onion and sesame oil. Add salt and pepper to taste. Set aside on a separate bowl.
3. Cook the remaining vegetables on low to medium heat and add the soy sauce, lemon grass paste chili flakes and honey. Add a tiny bit of water if necessary. Turn on low and add the already cooked egg whites and already cooked pasta. Toss for a minute or less. Serve warm of room temp.

Enjoy!

Ciao,

Odeliza Jacoba

Odeliza