A delightful fusion of traditional Italian ingredients and Asian-inspired stir-fry techniques, this dish is both satisfying and quick to prepare. It features bold flavors of garlic, chili, and fresh basil, making it perfect for busy weeknights.
Ingredients
Scale:
8 oz (225 g) fettuccine or linguine
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 medium onion, thinly sliced
2 cups broccoli florets
1 cup cooked chicken, sliced (or tofu for a vegetarian option)
3 tbsp soy sauce
2 tbsp oyster sauce
1 tbsp sesame oil
2 tbsp olive oil
2 tbsp rice vinegar
1-2 tbsp chili paste (adjust to taste)
4 cloves garlic, minced
1 tsp ginger, grated
Salt and pepper, to taste
Fresh basil leaves, for garnish
Chili flakes, for extra heat (optional)
Instructions
Bring a large pot of salted water to a boil. Add the fettuccine or linguine and cook according to package instructions until al dente, usually about 8-10 minutes. Drain and set aside. Make sure to reserve a cup of pasta water in case you need to loosen the sauce later.
In a large skillet or wok, heat the olive oil over medium-high heat. Add the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant.
Add the sliced onion and bell peppers to the skillet. Stir-fry for 3-4 minutes, or until the vegetables are tender-crisp.
If using, add the cooked chicken or tofu to the skillet. Stir well to combine and heat through, about 2-3 minutes.
Add the broccoli florets and continue stir-frying for another 2-3 minutes.
In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, rice vinegar, and chili paste. Pour this sauce over the stir-fried vegetables and protein mixture, stirring to coat evenly.
Add the cooked pasta to the skillet, tossing everything together to ensure the noodles are fully coated with the sauce.
Taste and season with salt and pepper as needed. If you prefer a little more heat, sprinkle in some chili flakes.
Remove from heat and garnish with fresh basil leaves before serving.
