Nepalese Style Noodles

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 30 mins
Course Main Course
Cuisine European
Servings (Default: 2)

Ingredients

  • 250 g spahetti
  • Water (salt water)
  • 1 chilli pepper (s)
  • 2 onions)
  • 1 piece (s) ginger
  • 0.25 ¼ head white cabbage
  • 3 tomato (s)
  • salt
  • soy sauce
  • some oil or ghee
  • turmeric
  • possibly parsley
Nepalese Style Noodles
Nepalese Style Noodles

Instructions

  1. Peel and halve the onion and cut into thin rings. Wash the desired amount of chilli, cut in half and cut into rings (in Nepal this is not pitted and it becomes considerably hotter, so be careful!). Peel the piece of ginger - about the size of a finger joint - and chop it into small pieces or cut into thin slices. Cut the cabbage into fine strips.
  2. Cook the spaghetti in salted water until al dente and drain after the appropriate time. Catch some pasta water.
  3. Meanwhile, heat the oil in a pan and fry the ginger and chilli. Add the onion and continue frying until it turns golden yellow. Add the cabbage, salt and turmeric and continue frying.
  4. After what feels like 5 minutes, mix in the tomatoes and continue frying. When the white cabbage has the desired consistency (depending on how you like it - soft or crunchy) and the tomatoes are overcooked, add the spaghetti, a little pasta water and, if you like, soy sauce.
  5. Mix everything together and add salt if necessary. It is also delicious to add a little parsley over the pasta when serving.

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