Spaghetti for Dong

1 comment

Amongst the many recipes awaiting their turn to be posted on these screens, tonight I decided for this…

250 gr of spaghetti
1 / 2 Chinese cabbage
2 / 3 cup of soy milk
1 teaspoon of cornstarch
1 onion
1 / 2 teaspoon of saffron
extra virgin olive oil

Stir fry sliced onion ​​in a little e.v.o. oil, add crumbled chili and Chinese cabbage, cut into strips, and cook covered with a lid not more than ten minutes. Add soy milk in which you have dissolved, cold (otherwise  lumps won’t give you peace!), a teaspoon (generous) of corn starch. Add saffron as well and stir until the milk thickens. Now, add chopped parsley, drain the spaghetti and sauté them a few minutes in the sauce. Exotic / eastern taste … not bad 🙂
The recipe was born since I bought Chinese cabbage, out of curiosity, without knowing how to use it. I also prepared some delicious rolls with rice and mushrooms.
The dedication is to Xiao Dong, a model student of mine… I was lucky enough to follow him for over a year while he was learning Italian and it has been a wonderful process, not only from the linguistic point of view! Now, however, he moved to Rome and is currently in China. I miss him so much, his presence at the course had become very important, and I prepared these noodles  thinking about him ..

Chef: Rumorfree from VeganBlog

  1. acorn 20 October 2011 at 06:05

    too bad I cannot find Chinese cabbage, this recipe seems so easy and tasty!

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