Main ingredients 🥩
pasta noodlesonionnapa cabbagegreen oniongarlicseafoodgochugaruseasoned soy saucemirinheavy cream
Lee Yeon-bok's Shanghai Pasta
A refreshing fusion pasta with spicy chili oil made from gochugaru, loaded with seafood and cream, without being greasy.
🙋 Recommended for
- ⭐ For those who find regular oil or cream pasta too greasy and want a different flavor.
- ⭐ For those who want to easily enjoy a spicy Chinese-restaurant-style pasta at home.
Ingredients needed 🛒1 servings
- 100g pasta noodles
- 1/4 onion
- napa cabbage leaves, as needed
- green onion, as needed
- 3 whole garlic cloves
- mixed seafood (shrimp, scallops, mussels, etc.), as needed
- 2 tablespoons cooking oil
- 1.5 tablespoons gochugaru
- pasta water, as needed
- 1 pinch salt
- 1 tablespoon seasoned soy sauce
- 1 tablespoon mirin
- 2 tablespoons heavy cream
Recipe 🍳
- Cut the onion, napa cabbage, and green onion into bite-sized pieces. Slice the garlic into thin slices. Clean and prepare the seafood.
- Bring water to a boil, add 100g of pasta, and cook for 8-10 minutes until desired doneness.
- In a pan, heat 2 tablespoons of cooking oil and add the sliced garlic and green onion to infuse the oil.
- Add 1.5 tablespoons of gochugaru and stir-fry gently over low heat to make chili oil without burning.
- Add the cut onion and napa cabbage and stir-fry together.
- Add about 3 tablespoons of pasta water and a pinch of salt, and stir-fry until the vegetables are fully cooked.
- Add the prepared seafood, 1 tablespoon seasoned soy sauce, 1 tablespoon mirin, and another 3 tablespoons of pasta water. Cook until seafood is done.
- When the seafood is almost cooked, add 2 tablespoons of heavy cream for a smooth flavor and mix well.
- Add the cooked pasta to the pan and stir-fry until the sauce coats the noodles evenly. Serve.
- Prepare the vegetables and seafood into bite-sized pieces.
- Cook the pasta for 8-10 minutes to desired doneness.
- In a pan, stir-fry garlic, green onion, and gochugaru over low heat to make chili oil.
- Add vegetables and seafood, then add pasta water, seasoned soy sauce, and mirin, and stir-fry.
- Add heavy cream and the cooked pasta, stir-fry until well combined, and finish.
Cooking tips 💡
- When frying the gochugaru, if the heat is too high, it will burn easily and become bitter, so be sure to stir-fry gently over low heat.
- Adding 2 tablespoons of heavy cream at the end will mellow the spiciness and deepen the flavor.
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