This dish is based on the Gan Su style food of western China. Traditionally freshly made noodles are used, but thick spaghetti is an acceptable compromise.
Ingredients
- 400g fat spaghetti - or ideally fresh Hokien noodles
- 1 can peeled tomatoes - sliced length-ways into quarters
- 100g string beans
- 400g beef - sliced for stir-fry and marinated in red wine, soy sauce, garlic & pepper - for vegetarian option, substitute meat with tofu, TVP and/or mushrooms.
- Bunch fresh Asian greens
- 1 long Asian style eggplant - cut into 7mm slices
- 2 cloves garlic
- Mixed herbs
Method
- Fry garlic and beans until about half-cooked and then add tomatoes and mixed herbs, salt & pepper to taste, continue until cooked.
- Start boiling the pasta which should take about 15 mins.
- Grill eggplant slices until cooked and set aside.
- Stir-fry Asian greens until just softened and set aside.
- Stir-fry marinated beef slices or vegetarian options and set aside.
- When the pasta is ready, drain and combine all ingredients into a large serving bowl.
Serves: 4
