Sambal Pasta is yet another pasta version definitely not traditional rather fusion. I brought Lentil pasta to give it a try. When I cooked it per instruction it had pretty strong taste of Lentil so definitely my sons will not like in regular margherita pasta (Tomato sauce base pasta)
So wanted to give a twist spicy one. I have have seen fusion versions in restaurant menus but never tasted it. So I decided to give it a try especially with local South East Asian flavor – Sambal of course vegetarian version. Sambal is a hot sauce that is popular in many Southeast Asian countries especially Malaysia and Indonesia.
There are may way to make Sambal but this is my version so pls don’t complain this is not traditional version of sambal). I make this more often to to with my noodle, rice particularly fried rice or some vegetable. You can find those under Other similar recipes section below
My sons loved it. Red Lentil pasta naturally high in protein. Addition of Tofu vegetable makes this pasta very high in protein and other vitamins. And definitely can have this without any guilt even if you are on diet.
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Other Similar Recipes:
Please refer here for Pasta
Please refer here for sambal
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Ingredients for making SambaL pasta
For Sambal
- Red dry chillies – 100g (use the thin long variety)
- Onion – 2
- Tomato – 1
- Garlic – 10 pods
- Gingerly / Sesame Oil – 3 tablespoon
- Tamarind Paste (Thick) – 1 tablespoon
For Pasta
- Onion – 1
- Oil – 1.5 teaspoon
- Pan fried tofu – 1/2 cup (Cube firm tofu and in a teaspoon of oil just pan fry it till all sides are browned)
- Peas – 1/2 cup
- lemon grass – 1 chop into few pieces
- Sambal paste as needed
- Cooked Red lentil pasta – 2 cups (cook the pasta per instruction)
- salt to taste
Step by step instruction to make SambaL pasta
First Let’s make the Sambal
Step 1: Assemble all the ingredients. Soak Red chilies in hot water for 30 mins
Step 2: Once ready grind red chilies, onion, garlic and tomatoes to fine paste
Step 3: Heat oil in a pan add grinded paste cook in medium low flame
Step 4: Add Salt. Cook till raw smell released. Add Tamarind paste continue to cook for another 3-5 mins. When it is ready switch off. Let it cool down you can keep it in air tight container in the fridge till you need it
Now Make Pasta
Step1: Heat 1.5 tsp of oil in a pan. Add onion and fry till transparent.
Step 2: Add peas, tofu and lemon grass. Continue to cook with required salt till peas are cooked. Add 3-4 tablespoon Sambal and mix well. Once it is mixed well
Step 3: Once it is mixed well add cooked pasta and mix again. Adjust Salt. Continue to cook for another 3-5 mins in low flame. Switch it off
Serve hot! enjoy!
.
Notes
- You can use regular pasta in this recipe
- Same recipe can be done with rice vermicelli or rice sevai or homemade iddiyappam
- Use good sesame oil for the Sambal
- Sambal can last 1 week in fridge when using it use clean dry spoon
- If you have month ulcers or stomach ulcers avoid sambal
Health benefits of Sambal Pasta
- Chilli is high in vitamin C and antioxidants.
- capsaicin in Chili can help to control diabetic
- Red lentil is high in protein it is good alternative to regular pasta if you are on diet
Recipe Card
Sambal Pasta
Ingredients
For Sambal
- 100 g Red dry chillies (use the thin long variety)
- 2 Onion
- 1 Tomato - 1
- 10 pods Garlic
- 3 tbsp Gingerly / Sesame Oil
For Pasta
- 1 Onion
- 1/2 cup Pan fried tofu (Cube firm tofu and in a teaspoon of oil just pan fry it till all sides are browned
- 1/2 cup Peas
- 1 Lemon grass chop into few pieces
- Sambal paste as needed
- 2 cups Cooked Red lentil pasta (cook the pasta per instruction)
- salt to taste
- 1.5 tsp oil
Instructions
- Soak Red chillies in hot water for 30 mins. Once ready grind red chilies, onion, garlic and tomatoes to fine paste
- Heat oil in a pan add grinded paste continue to cook till raw smell released. When it is ready switch off. Let it cool down you can keep it in air tight container in the fridge till you need it
- Heat 1.5 tsp of oil in a pan. Add onion and fry till transparent. Add peas, tofu and lemon grass. Continue to cook with required salt till peas are cooked
- Add 3-4 tablespoon Sambal and mix well. Once it is mixed well add cooked pasta and mix again
- Continue to cook for another 3-5 mins in low flame. Switch it off
- Serve hot! enjoy!
Notes
Notes
- You can use regular pasta in this recipe
- Same recipe can be done with rice vermicelli or rice sevai or homemade iddiyappam
- Use good sesame oil for the Sambal
- Sambal can last 1 week in fridge when using it use clean dry spoon
- If you have month ulcers or stomach ulcers avoid sambal
Health benefits of Sambal Pasta
- Chilli is high in vitamin C and antioxidants.
- capsaicin in Chili can help to control diabetic
- Red lentil is high in protein it is good alternative to regular pasta if you are on diet
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