Angel hair pasta with Thai flavored ground pork topping and little bit of soup (this is not a soup pasta so I added just enough amount to coat the pasta as a sauce). Top with cilantro and scallions. Enjoy the pasta with chopsticks if you like.
- 4 ounces angel hair pasta
- 1/2 pound ground pork
- 1/2 small onion
- 1 large clove garlic
- 1 teaspoon grated ginger
- 2 dried red peppers
- 1 teaspoon sesame oil
- 1 tablespoon sweet chili sauce
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- salt and pepper to the taste
- 1/2 teaspoon cornstarch
- 1 teaspoon water
- 1 teaspoon oyster sauce
- 1 teaspoon fish sauce
- 1-1/2 cups pasta coking water
- snipped fresh cilantro for garnish
- white portion of scallion, sliced, for garnish
Mince onion, garlic and dried red pepper (discard the seeds of red peppers if you prefer).
Make sauce. In a bowl, mix together sweet chili sauce, 1 tablespoon Oyster sauce and 1 tablespoon fish sauce. Set aside.
Cook angel hair pasta followed by the package directions.
In a skillet, heat sesame oil and cook garlic and ginger over medium-low heat until fragrant. Add onion and cook until tender. Add ground pork, increase the heat to medium and cook until ground pork brown. Stir in the sauce. Add salt and black pepper to taste. In a small bowl, mix together cornstarch and water then put into the skillet and toss to coat until slightly thickened. Remove the skillet from the heat and set aside.
About 1 minute before the pasta is done, make soup. Take 1 and 1/2 cups of pasta cooking hot water out of the saucepan that pasta is cooking and put into a medium-large saucepan or pot. Add 1 teaspoon oyster sauce and 1 teaspoon fish sauce. Bring to a boil. Reduce heat to medium-low heat and add salt to taste.
When the pasta has cooked, drain in a colander then put into the soup saucepan/pot. Put the pasta with the soup into each serving shallow plate or bowl.
Put the pork mixture on the pasta, then put cilantro and scallions on top.