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Extremely Hot Linguine recipe

visitor recipeThis recipe forExtremely Hot Linguine was submitted by Siti Annisa of Singapore.

Recipe: Extremely Hot Linguine

250 grams (approximately 10 ounces) linguine(or any pasta of your liking)
4 tablespoons blended fresh RED chilies (finely minced)
2 tablespoons blended onions (finely chopped)
A pinch of blended garlic (1 garlic clove, finely minced)
100 grams (approximately 4 ounces) chicken pieces (seasoned orplain)
6 fishballs, sliced very thinly*
1/4 small cabbage, sliced very thinly
2 tablespoons vegetable oil
1 small green chili
Salt and pepper to taste

  • Cook pasta as directed from the packaging;drain and put aside.
  • Heat oil in frying pan and fry the onions,garlic and chilies until fragrant. And add salt and pepper totaste.
  • Add in the chicken pieces and fishballsand stir-fry until the chicken pieces are cooked.
  • Add in the pasta and stir-fry until heatedthrough.
  • Add in the cabbage and stir-fry untiljust heated through and slightly limp, yet still brightly green.Do not overcook the cabbage.
  • Cut up the green chili on top of the pastaas garnish. Ready to serve.

    Serve 6.

    *Available in most Asian Specialty Markets.

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