Steps

1. Prepare water to boil Spaghettini 160g.
   🕒 01:54
2. Add Olive Oil (to taste) to a frying pan. Add Garlic Oil 2 tsp and turn on the heat from a cold state. (Key Tip!) Slowly heating from cold allows the garlic aroma to be fully extracted.
   🕒 02:03
3. Add Spaghettini 160g to boiling water and boil for 6.5 minutes.
   🕒 02:24
4. Once the garlic aroma is released, add Red Chili Pepper 1 pc to further enhance the fragrance.
   🕒 02:47
5. When the garlic turns golden brown, turn off the heat.
   🕒 02:53
6. To make the bean sprout fritters, first lightly coat Bean Sprouts 200g with Cake Flour 100g.
   🕒 03:43
7. In a separate bowl, mix Cake Flour 100g with Sparkling Water 200g to create the batter. (Key Tip!) Using sparkling water makes the bean sprouts crispy when fried.
   🕒 03:45
8. Shake off excess flour from the flour-coated bean sprouts and dip them lightly in the batter.
   🕒 04:07
9. Fry the batter-coated bean sprouts in oil heated to about 170°C (340°F). Frying them crisp over high heat is key.
   🕒 04:23
10. Once lightly colored, remove them once, then re-fry to achieve extra crispiness.
    🕒 04:43
11. About 15 seconds before the Spaghettini is done boiling, add Bean Sprouts 200g to the boiling pot and cook together.
    🕒 05:54
12. Drain the boiled Spaghettini and bean sprouts thoroughly and add them to the frying pan.
    🕒 05:54
13. Reheat the frying pan and stir-fry the Spaghettini and bean sprouts together.
    🕒 06:14
14. Taste and season with Salt (to taste) if necessary.
    🕒 06:53
15. Sprinkle with Italian Parsley (to taste) for garnish and plate.
    🕒 07:07
16. Top the pasta with the fried bean sprouts (fritters) and serve. The dish is complete.
    🕒 07:17