ORIENTAL PASTA SAUCE

Ingredients:

2	tbsp	cooking oil
2	tbsp	peanut oil
2	pc	dried red chilies, sliced into 2
1/3	cup	adobo peanuts, peeled
1/4	cup	chicken bouillon cube, dissolved in 4 cups chicken stock (from boiling chicken breast) or water
1/3	cup	Shao Xing wine
3	tbsp	Gochujang (hot pepper paste), diluted in
2	tsp	chili garlic paste
2	tsp	sugar
2	tbsp	ginger, peeled and chopped
1	tsp	rice or cider vinegar
1/2	tsp	sesame oil
300	g	cooked spaghetti
2	tbsp	chopped scallions
		*Chicken stock: make by dissolving chicken cubes or by boiling chicken bones

Procedure:

Heat COCONUT oil and peanut oil in a medium-sized pan. Add dried chilies and sauté for about 1 minute.
Add each ingredient, except the sesame oil, pasta and scallions, allowing 1-2 minutes cooking in between each addition.
Continue cooking sauce over moderate heat until slightly thickened (cornstarch slurry may be used).
When desired consistency has been achieved, remove from heat and add the sesame oil. Mix well.
Toss pasta with the sauce. Garnish with scallions.

Makes 2 servings.

Share This Recipe