Whole Wheat Spaghetti with Green Chili, Century Egg & Spicy Crushed Peanuts [Healthy One-Pan Meal]
First I have to stress this: do NOT be lazy and skip frying the crushed peanuts! That’s where all the soul of this dish is! Next, the green peppers I bought are slightly spicy. It’s best to get those long green chilies with a bit of heat. This recipe is really a fusion style. The seasoning is very simple, but I guarantee even your burps will be fragrant! The bouncy, jelly-like texture of century egg paired with the chewiness of pasta is super springy and fun, breaking all your usual expectations! You can also make extra spicy crushed peanuts. They’re fantastic tossed into any cold dishes, too. Enough talk, just go make it!
Ingredients
Steps
Dice the green chili, peel and dice the century egg, wash and slice the garlic, and roughly chop the peanuts.
Heat a frying pan with no oil, add the chopped peanuts, some chili powder, and a pinch of salt. Stir-fry until the peanuts change color and are well coated with chili powder and fragrant, then remove from the pan (this step is essential).
Cook the whole wheat spaghetti in boiling water for 6–7 minutes. The best texture is when there is still about a 1 mm firm core. Rinse under cold water after cooking.
Reheat the pan (no need to wash after frying the peanuts), add olive oil and stir-fry the garlic slices until fragrant, then add the diced green chili and stir-fry.
When the chilies are almost done, add the diced century egg, a splash of water, and a pinch of salt. Stir-fry a few times.
Add the cooled whole wheat spaghetti, sprinkle a little more salt and grind in some black pepper. Add a small splash of water and stir-fry until evenly mixed.
Plate the pasta, sprinkle generously with the fried spicy crushed peanuts, and eat it hot, tossing the peanuts well with the pasta. It’s incredibly delicious!