INGREDIENTS:
- 500g dried fettuccine
- 1 tbsp vegetable oil
- 1 onion, peeled and chopped
- 5 rashers or streaky bacon
- 80g chorizo, chopped into small chunks
- 5 mushrooms, sliced
- 150g small prawns
- 5 cloves of garlic, peeled and minced
- 60 ml soy sauce
- 100ml tomato ketchup
- 2 tsp castor/granulated sugar
- 70ml sweet chilli sauce
- Juice of 1 small lemon
- 250g cooked chicken meat, shredded
To serve:
- 3 hard boiled eggs, chopped into wedges
- Chopped chillies
- Chopped spring onions/scallions
INSTRUCTIONS:
- Start by cooking your fettuccine as per the pack instructions in a big pan with plenty of water
- In another wok (or large pan), heat up the vegetable oil and fry the onions gently for a few minutes. Take the onions out of the pan and add in the streaky bacon. Fry on high until the bacon starts to go brown and crispy. Add in the chorizo, mushrooms, prawns and garlic and stir. Take out the bacon, and put it in the bowl with your onions. Give the bacon a rough chop with some scissors.
- In the wok, add in the soy sauce and stir for a minute. Next add in the ketchup, sugar, sweet chilli sauce, lemon juice and chicken. Heat until bubbling and then add in two ladles of boiling water from the fettuccine pan. Leave to bubble gently.
- Once the fettuccine is ready, drain it (reserve some of the pasta water in case you want to add more to your sauce) and add it to the wok along with the onions and bacon to heat through. Give everything a good stir so that the pasta is coated in the rich sauce. Add a bit more pasta water if it’s looking dry at all.
- Serve, topped with some wedges of hard boiled egg, chopped chillies and chopped spring onions/scallions.
Tip: Any leftovers (apart from the egg) can be quickly cooled and frozen. Defrost thoroughly and reheat in a wok with a little oil. Add in a splash or water and soy sauce to loosen the pasta up gain and cook until piping hot throughout.
Source: Kitchen Sanctuary
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