Sweet-and-sour pasta with a hint of distinct Chinese flavor and beautiful garlic aroma, this dish makes for a yummy lunch option. You can make it with ready-made Schezwan sauce or a home-made one. Using a good quality ready-made one brings the total preparation time of this pasta under 15 minutes!
- Elbow Pasta or Macaroni 1 cup
- Onion, sliced long and thin 1 medium
- Garlic, finely chopped 3 – 4 cloves
- Schezwan Sauce 2 tablespoons
- Sugar 1 – 2 teaspoons
- Salt To Taste
- Olive oil 2 teaspoons
- Oregano (optional) To sprinkle on top
- Boil the pasta to desired softness. Then drain it and rinse with cold water. Keep aside.
- In a shallow frying pan on medium heat, pour the olive oil.
- When the oil heats up, add the chopped garlic. Stir-fry it until you can smell the aroma.
- Now add the sliced onion. Stir-fry until it becomes translucent.
- Add salt to taste and stir. Then add the schezwan sauce. Stir to mix everything.
- Now add the sugar to give the pasta a little sweetness. Lower the flame and let the mixture cook till the sugar dissolves completely. Stir occasionally.
Note: The sugar is added to balance the spiciness of the schezwan sauce. You can use a little sweet tomato ketchup instead of it. It will make the pasta tastier and tangier.
- Using clean hands toss the pasta to separate it (usually it tends to stick together when it cools down after boiling).
- Add the pasta to the frying pan with the sauce. Toss to coat the pasta with the sauce evenly.
- Turn off the flame after about a minute.
- Transfer the pasta into a serving dish and sprinkle oregano on top. Serve immediately.
Preparation Time: 15 minutes
Serves: 1 – 2