Description
Nepali pasta is one of the most interesting and chaotic adaptations of pasta you will ever see. The only thing it shares with Italian pasta is the pasta itself. Everything else is pure Nepali street style magic. It has the same energy as chowmein but in a different form. So let us get started.
How to make it
Prep the veggies
Thinly slice pepper, onion, and cabbage. Mince 8 cloves garlic. Prepare any optional veggies you want. Use peas for this recipe.
Boil the pasta
Boil about 200 grams of farfalle pasta until cooked. Drain and set aside.
Stir fry everything
Heat your wok on high heat. Pour 2 tablespoons oil. Wait until the wok starts smoking. Add onion and fry until you see brown. Add garlic and sauté for 1 minute. Add cabbage and sauté for 1 minute. Add peas and sauté for 2 minutes. Add any additional veggies you have. Add pepper and sauté for 2 minutes. If you have bok choy, add it after pepper and sauté for 2 minutes.
Add pasta
Add your boiled farfalle pasta. Sauté and fry the pasta for 2 to 3 minutes. Add 1 tablespoon garlic powder, 1 tablespoon chilli powder, 1 tablespoon MSG, 2 tablespoons dark soy sauce, 1 teaspoon pepper, 1 teaspoon vinegar, and half tablespoon salt. Mix everything very well. Adjust flavor as needed. Fry for about 4 minutes.
Make the omelette
Fry an omelette on the side. Cut it into thin strips.
Garnish and serve
Garnish your Nepali pasta with spring onion, coriander, and green chillies. Put the egg strips on the side. Eat it with ketchup, siracha, or chilli sauce. Enjoy.