Recipe: Marco's 15-minute pasta with a secret ingredient
Recently at the EAT Club, our chef Marco was working on an Asian dish for Instagram. It was supposed to be uncomplicated, yet—you guessed it—taste fantastic. The result was something truly special: ready in 15 minutes, wonderfully creamy, nicely seasoned, and with a topping that none of us guessed.
Recipe: Marco's 15-minute pasta with a secret ingredient
- The ingredients in this recipe are enough for 2 servings.
Ingredients list for the peanut sauce:
- 2 tbsp peanut butter
- 3 TL hell Misopaste
- 2 tbsp light soy sauce
- 1 tbsp oil (e.g. toasted sesame oil)
- 1 piece of ginger (approx. 20 g)
Ingredients list for the pasta and topping:
- 1 bunch of spring onions
- 2 packs of pre-cooked udon noodles (200 g each; Asian supermarket or drugstore)
- Salt
- 2 TL Sesame
- The Chili Flock
- 1 tbsp purple shiso cress (or cress)
- 25g Danish pork rinds (from the snack aisle)
1. For the sauce, mix peanut butter, miso paste, soy sauce, and oil. Peel and finely grate the ginger, then stir it in.
2. For the pasta, trim and wash the spring onions and cut them into approximately 4 cm long pieces. Cook the pasta according to the package instructions in boiling salted water, adding the spring onions during the last minute of cooking. Reserve 100 ml of the pasta cooking water and stir it into the peanut sauce. Drain the pasta, let it drip dry, and then mix it with the sauce.
Divide 3 portions of noodles between two bowls. Sprinkle with sesame seeds, chili, and cress. Finely chop the pork rinds with a sharp knife and scatter them over the noodles.
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