One Saute Pan Cooking!! Japanese-style Ragu Pasta
It's a recipe where pasta, folded in half and without separate boiling, is directly added into the sauce. Perfect for when you want to quickly make a single serving or when you're busy since it can be done with just one frying pan. The noodles turn out with a chewy texture similar to fresh noodles, while the sauce gains an exquisite richness from minced chicken and butter.
Ingredients
| 1/2 tablespoon olive oil | |
| 1 clove minced garlic | |
| 50g minced chicken | |
| 1/3 teaspoon salt | |
| 300cc water | |
| 90g pasta | |
| 40g cabbage | |
| 1/2 teaspoon soy sauce | |
| 5g butter | |
| A pinch of black pepper | |
| 1/2 teaspoon yuzu pepper |
Method/Instructions
- Heat oil and minced garlic in a frying pan until fragrant, then add minced chicken and salt, and stir-fry
- Add water and pasta, simmer until the pasta is al dente, then add torn cabbage, soy sauce, and butter, mix well. When most of the moisture evaporates, finish by incorporating yuzu pepper.
Frying pan used in this recipe
