Ingredients
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Ingredients
Instructions
- 1
Cook the linguine according to the package instructions until al dente. Drain and set aside.
- 2
In a large pan or wok, heat the sesame oil over medium heat. Add the minced garlic and sliced onion, sautéing until fragrant and the onion is translucent.
- 3
Stir in the red bell pepper and carrot; cook for about 3-4 minutes until they start to soften.
- 4
Add the baby spinach, ginger, soy sauce, miso paste, and chili paste. Mix well until the spinach wilts and everything is coated in the sauce.
- 5
Toss in the cooked linguine, mixing thoroughly to combine all the ingredients. Taste and adjust the seasoning if needed.
- 6
Serve hot, garnished with chopped green onions and sesame seeds.
- 200g linguine pasta
- 2 tablespoons sesame oil
- 3 cloves garlic, minced
- 1 small onion, thinly sliced
- 1 red bell pepper, julienned
- 1 cup baby spinach
- 1 carrot, julienned
- 2-3 tablespoons soy sauce
- 1 tablespoon miso paste (preferably white miso)
- 1 tablespoon chili paste (adjust to taste)
- 1 teaspoon ginger, grated
- Green onions, chopped (for garnish)
- Sesame seeds (for garnish)
