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This Sweet Asian Fusion Parpadelle is a sweet and delicious fusion of Italian pappardelle with a more Asian-inspired sauce. It’s a quick meal with very little prep. If you wanted to add more protein to the dish, feel free.
Ingredients
- 1 16 oz package of pappardelle
- 1 zucchini, cut into long matchsticks
- 1 bunch of green onions, chopped
- 4 eggs
- 3/4 cup lite soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 1 tablespoon honey
- Sesame seeds for topping
Instructions
- Cook the pasta using the instructions on the package.
- In a saucepan on medium heat, bring your soy sauce and sesame oil to a simmer. Stir in the brown sugar, and honey and stir until the brown sugar dissolves. Remove from heat. (this is meant to be a relatively liquid sauce. If you want it thicker, feel free to utilize the cornstarch method. If you don't know what this is, fucking google it first before doing something silly.)
- While your sauce is simmering, toss your zucchini in a frying pan over medium-high heat (I use a large one and then use it for my eggs later) with whatever oil you like. I use the sesame cuz it's already out and fucking delicious. You can go with olive, or vegetable, or whatever tickles your fancy. Stir fry until zucchini is softer, but not limp and embarrassing.
- Once your zucchini is done, pull it out of the frying pan, and fry up your eggs however you prefer them. If you don't know how to fry an egg, you're not about to learn here.
- Toss the noods in a bowl, and toss with sauce. Top with zucchini, one egg, sesame seeds, and green onions.
- Eat
Want a wicked dessert to go with this? try Neiman-Marcus Urban Legend Cookies. Big fan of fusion pasta? Try this Cajun Alfredo Fusion Pasta
