Tuesday's Cupful: Malacca Noodles

Fusion dish to delight the tastebuds

This noodle dish really hits the spot with a tasty and light soy-based meat sauce that’s made with ground pork. A healthy dose of diced celery, sliced cucumber, and fresh bean sprouts adds another layer of flavors and crunch in every mouthful. The Al dente angel hair pasta (doesn’t have to be Asian) adds a fusion touch to the whole shebang. Here is our recipe:

What you will need:

1 wooden spoon
1 fry-pan with lid
1 (13.25 oz) package multigrain angel hair pasta, cooked al dente
1 yellow onion, diced
2 garlic cloves, minced
2lbs. ground pork
3 tablespoons cooking oil
¼ cup soy sauce
1 tablespoon sriracha
2 cups water
1 tablespoon cornstarch, dissolved in ¼ cup water
Pinch of salt and black pepper

Toppings:
1 whole cucumber, de-seeded and julienned
Fresh bean sprouts, sliced cilantro, and sliced green onion

Cooking and Directions:

Heat fry-pan on medium high heat. Add oil. Throw in garlic and yellow onion while constantly stirring. Next add ground pork. Make sure to crumble ground pork with wooden spoon. Sprinkle in salt and pepper. Cover pan with lid and let the meat cook for 10-15 minutes. Once meat is done, add soy sauce and water to pan. Lower heat to medium and let the ingredients simmer for another 8-10 minutes. Let liquid reduce. Toss in sriracha and mix well. Finally, add cornstarch mixture to make a thickened meat sauce. Serve with warm pasta and fresh toppings on the side so that diners can add them (at their discretion) to their bowls.