Prep 23 mins
Cook 7 mins
I found this on a Japanese website ttp://www.sea.sannet.ne.jp.I thought that it was very special that it was western style pasta with a touch of Japanese in it-miso. A substitute to the diet no-no creamy spaghetti! Thanks to Mianbao who helped me translate the last part. I think next time I will be making it vegetarian!!
- 200 g salmon fillets
- 4 leaves Chinese cabbage
- 2 tablespoons white miso
- scallion, as needed
- cooking wine, to taste (sake, Chinese rice wine)
- salt, to taste
- pepper, to taste
- cornstarch (I used sweet potato starch) or potato starch (I used sweet potato starch)
- 1 tablespoon olive oil (I used grapeseed oil)
- 160 -200 g spaghetti
- Cut the scallion, salmon and cabbage into bite sized pieces.
- Heat the oil in the pan.
- Put it on medium heat and stir-fry the cabbage for 1-2 minutes.
- Add in the salmon, and cook briefly.
- Add some wine and cook to let the alcohol evaporate.
- Season with salt and pepper.
- Add 200mL of the water that was used to cook the pasta.
- Add the miso and let it melt and bring it to a boil.
- TUrn heat down to low after it boils.
- Dissolve the starch in 30mL of water and add to the sauce to thicken.
- Turn off heat.
- Pour the sauce on the pasta.
Fresh and light, yet satisfying. I couldn't really taste the miso as much as I thought I'd be able to. It didn't say when to add the scallions so I just put them as a garnish.