Kimchi Spaghetti

I simply love kimchi, therefore decided to inject some Asian influence to my pasta. It is a refreshing change from the usual aglio olio, cream or tomato based. This receipt will appeal to folks of all ages. If you are serving this to kids, you can reduce the portion of chili padi. accordingly.

Ingredients (Serve 2)
Spaghetti
150g lean ground beef, marinated with pinch of salt and black pepper
200g kimchi
1 small carrot, julienne
2 cloves garlic, sliced
1 medium white onion, sliced
4 pieces chili padi, sliced
1 1/2 tbsp Japanese soya sauce
1 tbsp Chinese Hua Diao wine
Bonito flakes

Method
Add salt and olive oil to a pot of boiling water. Cook the spaghetti for 8 mins and stir occasionally.

Drain the spaghetti and drizzle some olive oil and toss. Set aside.

Add some olive oil into a pan. Stir fry the garlic and onions for 30 seconds. Add in the chili padi, followed by the carrots.

When the carrots are slightly soft, stir in the ground beef and kimchi. Stir in the cooked spaghetti.

Drizzle some olive oil if the pan is dry. Pour in the Japanese soya sauce and Hua Diao Wine. Make sure the spaghetti is evenly coated with the ingredients.

Place the spaghetti on a serving plate and top with some bonito flakes.

Serve warm.