Perfect Breakfast

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Asian-Italian pasta and paired with the perfect omelette, breakfast of Panda proportions!

Last night i experimented with what’s left in the pantry, except for the block of quick melt cheese that i bought on the way home, i wanted to whip up something that can be grabbed from the ref and pantry.

I ended up with this divine asian-italian inspired noodle dish that was also perfect for lent as it had no pork, chicken or beef in it whatsoever! Ingredients:
– medium sized red tomato, sliced into cubes and placed in a bowl of water
– 1/4 cup each of kinchay (or corriander) and thai basil
–  6 cloves of garlic, sliced into thin chips
– small can of sliced champignon mushrooms (Jolly brand)
– about 1/3 of a bar of quick melt cheese
– 4 limonsito/kalamansi
– two long green chili, julienned
– one medium can of chili spicy tuna flakes (Century)
– two teaspoons of thai chili garlic sauce (or sriracha)
– about 200grams of egg noodles cooked about one minute under from package instructions (or about 6 minutes in boiling water)
– oil for sauteing
– sesame oil for dressing

While cooking the egg noodles, i prepared all the other ingredients and set them aside. Once done, i reserved about half a cup of the stock.

In the same pot where i cooked the pasta and using a medium fire (about 800 using my induction stove top, or set to fry) sauté the mushroom and tuna, add the green chili and garlic chips and continue cooking till it turns transluscent. Add the chili garlic sauce then immediately add the herbs.

Add the stock used in boiling the pasta and make sure there are no burnt bits left at the bottom of the pan, turn down the fire to low (it’s like 400 in my induction stove top) then add the grated cheese, stir till it melts. More water can be added if you want it more soshyal err saucier ha ha ha

Add the drained egg noodles and continue for about 30 seconds more before adding the cubed tomatoes (remember, the goal is NOT to cook the tomatoes!) and turn off the heat. Add the kalamansi, serve and drizzle with sesame oil (according to preference, remember, sesame oil can be strong so go easy on that!) and there you have the asian-italian inspired noodle dish!

Note that i did not use any pepper or salt, if you followed the cooking instruction for the noodles, the water should already be lightly seasoned. Furthermore, the tuna, cheese and chili garlic paste already had some salt so don’t go overboard with seasoning, but that is your preference and if you want to add more just season the sauce before adding the cheese and noodles.

the opinions expressed by the pandas is neither an endorsement or an official review of a place, establishment or service. the Pandas are just very opinionated.

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