Lao Gan Ma is a spicy chilli oil that goes well as a dip, stir fry etc. I like it as my hotpot dip. A few spoons of it, add a little chilli padi, vinegar, cilantro…give it a good mix and its a great dip for my hotpot…

Today, however, we are going to go fusion with the pasta using Lao Gan Ma Chilli oil. Topped it up with a sunny side up and have the soft yolk coating the pasta…..

INGREDIENTS (Serves 2)

• 4/5 garlic cloves (sliced)
• 2/3 chilli padi (optional)
• 4/5 tbsp Lao Gan Ma Chilli
• 2 tbsp oil (not too much oil coz Lao Gan Ma has the chilli oil in there too)
• 2tbsp chinese wine
• Salt n pepper to adjust taste
• 180g spaghetti or linguine
• Bunch of cilantro, chopped

INSTRUCTIONS

1. Put In a pot of boiling water, cook 180g of Spaghetti or linguine according to pack instructions. Do not discard the pasta water. This is the magic to a great sauce.
2. As the pasta is about to be ready, add 2 tbsp of cooking oil in a pan over medium low heat. Add in sliced garlic and chilli padi (optional) and cook until lightly browned.
3. Add in the Lao Gan Ma chilli oil and rice wine. Mix well.
4. Add in the pasta and a ladle of pasta water. Pasta water will help add a silky richness to your sauce and bring the dish together. Mix and make sure your pasta is well coated with the sauce.
5. Add in the chopped cilantro, mix well and serve.