This is a spaghetti dish improvised from the earlier recipe - Hokkien Mee with Tomato and Chilli Sauce. Instead of using the yellow noodle, spaghetti is been used. The vegetarian fishball is added to create the East meets West fusion. And with lots of lettuce and carrot added, it increases the fiber intake. Healthy, delicious and yet simple to whip up.
Preparation: 10 mins, Cooking time: 15 mins
Ingredients (serves 2)
° 200g spaghetti, cook according to the instruction on the packet
° 150g-200g iceberg lettuce, finely shredded
° 50g carrot, peeled and finely shredded
° 2 vegetarian fishballs (optional), blanched
° a small handful fresh spring onion or fresh coriander leaves, for garnish
° 2 tablespoons olive oil
° 4 tablespoons ketchup or tomatoes sauce
° 2 tablespoons chilli sauce
° salt to taste (optional)
1. Divide the lettuce and carrot into individual serving plates.
2. Place the spaghetti, oil, ketchup/tomatoes sauce, chilli sauce and salt in a big bowl. Toss evenly. To serve, divide the spaghetti between serving plates. Garnish with some spring onion, coriander and vegetarian fishball.
3. Serve immediately.