This addictive lettuce pasta can be made in just 10 minutes using a single pan. It's packed with lettuce and has a rich, garlicky flavor from the shiro dashi, reminiscent of a Japanese-style peperoncino. It cooks quickly, and the crisp lettuce is absolutely delicious. This budget-friendly recipe is easy to make and incredibly tasty.
Ingredients
Main Ingredients (1 serving)
- Lettuce 1/4 head (120g)
- Garlic 1 clove
- Dried Pasta 70g
- Shirasu (Whitebait) 20g
Seasonings
- Sliced Chili Pepper 1 pinch
- Olive Oil 1 tbsp
- Water 200ml
- Shiro Dashi (White Soy Sauce Base) 1 tbsp
- Olive Oil 1/2 tbsp
- Coarsely Ground Black Pepper (to taste)
- Salt (to taste)
Steps
- Peel and slice 1 clove of garlic into rounds.
- Prepare 1 pinch of sliced chili pepper.
- Core and tear 1/4 head of lettuce (120g) into bite-sized pieces.
- In a deep frying pan, add 1 tbsp of olive oil, the sliced garlic, and the sliced chili pepper.
- Heat over medium heat until the garlic releases its aroma.
- Once fragrant, add 200ml of water and 1 tbsp of shiro dashi (white soy sauce base), and bring to a boil over high heat.
- Once boiling, reduce heat to medium-low and add 70g of dried pasta (break in half if long). Stir to combine and cover with a lid. Cook for the specified boiling time.
- Gently loosen the noodles to prevent them from sticking.
- After cooking for the specified time, if there is still remaining liquid, heat over medium heat to evaporate the moisture.
- Once the liquid has evaporated, turn off the heat, add the torn lettuce, and mix thoroughly with the residual heat.
- [Pro Tip!] To keep the lettuce crisp, cook it with residual heat. If it's not cooking through, briefly heat it. Adjust the saltiness.
- Once the lettuce is cooked, add 20g of shirasu (whitebait), 1/2 tbsp of olive oil, and season with coarsely ground black pepper (to taste) and salt (to taste) as desired.
- Transfer to a serving dish.
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