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Fettucine with Ginger & Garlic Chilli Oil

Serves 4

Prep and cook time: 15 minutes


  • 400g dried curly fettuccine pasta

  • 3 tbsp vegetable oil

  • 4 cloves garlic, minced

  • 3 cm piece ginger, grated

  • 1/2 bunch onion chives, chopped

  • 2 tbsp Lainey's chilli oil

  • 1/2 Lebanese cucumber, sliced into long fine strips

  • 1/2 bunch fresh coriander (cilantro), roughly chopped

  • 1 tbsp black & white sesame seeds, lightly toasted

  • Kewpie mayonnaise

Soy mixture:

  • 3 tbsp soy sauce

  • 2 tbsp dark soy sauce

  • 1 1/2 tbsp balsamic vinegar

  • 1 tbsp brown sugar

  • 1/2 tsp black cracked pepper

  • 1 tsp sesame oil


  1. Cook curly pasta in boiling salted water according to instructions on the packet.

  2. Mix together all ingredients for the spicy sauce mixture; set aside.

  3. Place a large frying pan or wok over medium-high heat. Add oil and let it heat for a minute.

  4. Add grated ginger and sauté for half a minute, then add garlic. Keep sautéing until golden brown, careful not to let it burn.

  5. Add onion chives, then add Lainey's chilli oil. Stir for half a minute before adding pasta. Lower the heat.

  6. Give everything a good stir together, then add the soy mixture. Mix and toss until mixture covers all the pasta. Cook for another 3 minutes, then turn the heat off.

Serving suggestion: Plate it up in a bowl, then garnish with sliced cucumber, a few squeezes of mayonnaise, a sprinkle of sesame seeds and coriander (optional). Don't forget to add extra Lainey's chilli oil.


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