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
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
Cook curly pasta in boiling salted water according to instructions on the packet.
Mix together all ingredients for the spicy sauce mixture; set aside.
Place a large frying pan or wok over medium-high heat. Add oil and let it heat for a minute.
Add grated ginger and sauté for half a minute, then add garlic. Keep sautéing until golden brown, careful not to let it burn.
Add onion chives, then add Lainey's chilli oil. Stir for half a minute before adding pasta. Lower the heat.
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.