Asian style Spaghetti with sautéed pork and tahini sauce
Here is a sweet and savoury flavoured Asian dish, with a taste of nuts from tahini sauce; the freshness of crunchy cucumber, onion and carrot and the heat of chilli and fresh ginger is a yummy combination!
|Prep time: 10 minutes|
|Cooking time: 15 minutes|
|Servings or yield: For 2 people|
|Difficulty level: Easy|
|250 g fresh or dried spaghetti|
|200 g ground pork|
|1 small onion, chopped|
|2 carrots cut into julienne|
|1 garlic clove, minced|
|3 minced green shallots|
|½ English cucumber, minced with peel, spiked|
|1 tsp. dried red chili pepper without seeds, chopped|
|1+½ tbsp. cooking wine|
|1+½ tbsp. black soya sauce|
|½ tbsp. sugar|
|1 tbsp. sesame oil|
|2 tbsp. fresh ginger, chopped|
|½ Cup tahini sauce (recipe on our site)|
Cook pasta in a large pot of salted boiling water 4 minutes or until "al dente". Drain, drizzle with olive oil and set aside.
Prepare your Ingredients. Add a pinch of salt to cucumber, set aside.
Add a little olive oil to a pan with onion and carrots julienne and cook over high heat 1 to 2 minutes. Transfer to a bowl and set aside.
In a large pot, put a little olive oil with pork, half the amount of green onion, ginger and garlic and cook over high heat about 5 to 7 minutes, stirring constantly while breaking the meat. Add the carrot and onion mixture, sugar, soya, cooking wine, mix well and continue cooking for a minute.
Add cooked pasta, cucumber, red chili, the rest of the shallot, sesame oil and tahini sauce.
Mix all Ingredients, transfer to serving plates, serve and enjoy.