Stir Fry Bowties Pasta

My kids prefer to eat noodles and pasta over rice but my hubby is a rice barrel! Can't satisfy everyone's preference so I told them to compromise that only on weekends we get to have noodles. So far the arrangement is working fine.  :)

So, to keep my promise, the kids get to have their noodles or pasta on weekends. Sometimes I will do the regular Hakka or Cantonese fry but pasta is cheap here so beside using them in pasta type of dishes, I will either use them for noodles soup or stir fry them.

Also, I've been using my HCP (Happy Call Pan) to do most of the frying which is very convenient and less oil splattering onto my stove top.

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Ingredients

• 150g Bowties pasta


• ¼ of Red Capsicum - strips


• ¼ cup of Green pea


• 100g of Meat (chicken or pork cut into thin strips)


• 1 small stick of Carrot - sliced


• ½tsp Garlic -minced


• Soy sauce


• Black sauce


• Pepper


• Mirin (Japanese sweet cooking wine)


• Raw sugar


• Salt


• Olive oil

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Methods

1. Marinade the meat with some soy sauce, black sauce, pepper and mirin and set aside.


2. In a small pot, boil half a pot of water added with some salt and cook the pasta till al-dante (at a chewy stage), drain away the water and sprinkle some olive oil to keep them apart.


3. In a frying pan (in this case in the HCP) saute the minced garlic with a tsp of oil till fragrant.


4. Toss in the marinated meat and stir fry till brownish and 80% cooked.


5. Add in the capsicum, then the peas and carrot and continue to fry for 2 minutes or so. If using HCP, you can click and lock it.


6. Toss in the cooked pasta and stir to mix them well (if using HCP, you can lock and flip the pan)


7. In a small bowl, mix some soy sauce, dark soy sauce, raw sugar, pepper and about ¼ cup of water and pour over the pasta and vege mix. Stir till well mix.


8. Serve while hot!