Spicy Oyster Sauce Pasta: A Fusion Delight
Flavorful & Spicy Oyster Sauce Pasta to Ignite Your Taste Buds
Introducing a fusion-style ‘Spicy Oyster Sauce Pasta’ that will make any day feel special! The tantalizing blend of spicy Cheongyang chili peppers and aromatic garlic creates a clean, satisfying flavor that even those who find pasta too rich will adore. With the addition of spinach and shrimp, it evokes a Szechuan-inspired Chinese cuisine, offering a complex taste profile akin to a stir-fried Jjamppong. Elevate your home cooking with this recipe!
Main Ingredients- Pasta (1 serving, approx. 100g)
- 5 fresh shrimp (peeled and deveined)
- 5 cloves garlic (thinly sliced)
- 1/2 onion (thinly sliced)
- 3 Cheongyang chili peppers (diagonally sliced)
- 10 sprigs spinach (trimmed and washed)
Spicy Oyster Sauce Seasoning- 6 Tbsp chili oil
- 1.5 Tbsp oyster sauce
- 1/2 cube chicken stock (dissolved in water)
- 1.5 cups water (approx. 300ml)
- Pinch of black pepper (to taste)
- Pinch of dried parsley (for garnish)
- 1 Tbsp coarse salt (for boiling pasta)
- 6 Tbsp chili oil
- 1.5 Tbsp oyster sauce
- 1/2 cube chicken stock (dissolved in water)
- 1.5 cups water (approx. 300ml)
- Pinch of black pepper (to taste)
- Pinch of dried parsley (for garnish)
- 1 Tbsp coarse salt (for boiling pasta)
Cooking Instructions
Step 1
Prepare all ingredients as specified. 1. Thinly slice the onion. 2. Diagonally slice the Cheongyang chili peppers into 3cm lengths. 3. Thinly slice the garlic cloves.
Step 2
Trim the roots from the spinach, rinse thoroughly under running water to remove any dirt, and drain well.
Step 3
If using frozen shrimp, thaw them in cold water or under running water. Once thawed, wash them thoroughly after removing the shells and deveining.
Step 4
Bring a large pot of water to a rolling boil. Add 1 Tbsp of coarse salt. Add the pasta and cook for about 7 minutes, or 1 minute less than the package instructions. Drain the pasta and set aside. (Reserve some pasta water for sauce adjustment).
Step 5
Heat a pan over high heat and add 4 Tbsp of chili oil. Add the sliced garlic and stir-fry for about 30 seconds to 1 minute until fragrant, creating a garlic-infused oil. Be careful not to burn the garlic.
Step 6
Add the sliced onion to the pan and sauté along with the garlic until the onion becomes translucent and slightly softened, bringing out its sweetness.
Step 7
Add the diagonally sliced Cheongyang chili peppers and stir-fry for another minute until the spicy aroma is released. Adjust the amount of chilies to your preference.
Step 8
Add the prepared shrimp to the pan and stir-fry quickly until they turn pink. Avoid overcooking to keep the shrimp tender.
Step 9
Add the oyster sauce to the pan. Stir to coat the shrimp and vegetables, allowing the rich umami flavor to meld.
Step 10
Pour in 1.5 cups of water and add the dissolved chicken stock. Bring to a boil, then reduce heat to medium and simmer until the sauce slightly reduces.
Step 11
Once the sauce has thickened slightly, add the cooked pasta to the pan. Toss the pasta with the sauce, ensuring it’s well coated.
Step 12
Finally, add the spinach and the remaining 2 Tbsp of chili oil. Stir-fry quickly over high heat to evenly combine the pasta, sauce, and spinach. Cook the spinach just enough to wilt it, preserving its vibrant color and texture.
Step 13
Transfer the finished Spicy Oyster Sauce Pasta to a serving plate. Garnish with dried parsley for a beautiful presentation. Enjoy immediately while warm!
