Pasta and Noodles

All posts in the Pasta and Noodles category

Spaghetti Gochujang

Published September 1, 2016 by Ninik Becker

Spaghetti Gochujang


‘Spaghetti can be eaten most successfully if you inhale it like a vacuum cleaner’

~Sophia Loren~


Spaghetti Gochujang

So far I mostly use Gochujang (Korean chilli paste) to make Kimchi Soup, and this time I tried to mix it with the spaghetti. Gochujang and Miso available in most Asian stores, or buy directly when you travel to Korea.

For someone who has never tried Gochujang and Miso may taste a little strange. But for those who are familiar, they will like it. Gochujang and white miso mixture add richness flavor into the dish.

A fusion of western and eastern ingredients will produces a unique flavor. Something new for me. Anyway, this is really very simple recipe you can cook in short time.

Please take a look at the video below



Ingredients :

  • 2 servings cooked spaghetti
  • 1 medium carrot, diced
  • 1 stalk green onion, chopped
  • 2 cloves garlic, minced
  • 2 tbsp vegetable oil
  • Egg(s) for topping
  • Little fresh parsley for garnish
  • 1/4 cup of water

Sauce :

  • 1 tbsp Gochujang (Korean Chilli Paste)
  • 1 tsp white Miso
  • 1 tsp light soy sauce
  • 3 tbsp water

Method :

In a small bowl, add Gochujang and white Miso. Add 3 tbsp water and stir until smooth. Add 1 tsp of light soy sauce, stir again until well blended. Set aside.

In a pan add little oil, fry egg(s) into your preference doneness. For this dish I prefer sunny side up egg. Set aside.

In the same pan, heat vegetable oil. Saute minced garlic, stir for couple of seconds and add carrot and green onion. Stir until carrot softened.

Pour the Gochujang mixture into the pan. Now, add 1/4 cup of water into the bowl, move the bowl to clean the remaining sauce, then pour into the pan. Stir and wait until boil.

Add cooked spaghetti and stir until well coated and the sauce reduced.

This will be a thick full flavor dish.

Serve immediately, top with sunny side up egg and chopped fresh parsley.

Guten Appetit !


Note : If you’ve never taste Gochujang and Miso before, try a little first and see how it goes.




Noodles Curry

Published February 1, 2016 by Ninik Becker

Noodles Curry by Ninik Becker


When baking, follow the recipe.

When cooking, follow your instinct.

No limit. No pressure.

One recipe cook by a thousand people will become a thousand different dishes.


The dish here is definitely quick and super easy  to make. Feel free to add your favorite ingredients. As I said before, follow your instinct…..

Omit the chilli powder if you afraid, add more if you love it.




Check out for another super easy noodle recipe here :




Poached Eggs Paprika

Published August 20, 2015 by Ninik Becker

Spaghetti poached egg paprika


Poached Eggs Paprika recipe by Ninik Becker.

This recipe is inspired from ‘Shakshouka’. The difference is, in this recipe I used very simple seasonings and added carrots, and eat it with spaghetti.

Ingredients :

  • 5 eggs
  • 1 red bell pepper, cut into strips
  • 1 yellow bell pepper, cut into strips
  • 1 medium carrots, cut into strips
  • 1 yellow onion, finely slice into half ring
  • 3 cloves garlic, finely sliced
  • 1 or 2 ripe tomato, chopped
  • 1 tsp paprika powder
  • 1 tsp red chilli powder, optional
  • pinch of salt, pepper, sugar. Adjusted
  • 300 ml chicken broth/water
  • olive oil


Paprika ingredients


Heat one or two tablespoon of olive oil, sauté onion and garlic until softened, add carrot strips. Stir briefly and add all paprika strips into the pan, stir to coat evenly.

Add chopped tomato, paprika powder, chilli powder, salt, pepper, sugar. Stir well to combined.

Cook paprika until softened

Pour chicken broth /water into the pan and bring to boil. Lower the heat and cook until vegetables softened and the liquid slightly reduced. Adjust the seasoning to your taste.

Crack eggs one by one into the pan.

Crack egg into the pan

Poach the eggs in the paprika sauce until the whites set and firm, the egg yolk still soft, and the sauce thickened.

Poached eggs paprika


Cook spaghetti according to the package instructions, put on the serving plate and spoon poached eggs paprika over the spaghetti, enjoy while still hot.

Spaghetti Shakshouka

Enjoy !



Sausage Fried Noodles

Published June 25, 2015 by Ninik Becker

Sausage Fried Noodles


Sausage Fried Noodles recipe by Ninik Becker.

Noodles is one of my favorite food, whether as a soup or fried noodles. Besides very simple to make it, also flexible to mix with many kind of ingredients you like.

In this recipe I mix a few things that I have in the fridge. It doesn’t need special ingredient to make noodles turns into delicious meal as long as you have the noodles.

Sausage Fried Noodles


If you are vegetarian, use more vegetables, tempeh, tofu, or some nuts into it. Tempeh and tofu are bland, if using it, marinate with mix of salt, garlic powder and coriander powder for a few minutes before stir fry to give a little taste.


Ingredients :

  • 150 – 200 g dried noodles, boil to al dente, drain. Or use wet noodles if possible.
  • some green cabbage/iceberg lettuce, roughly chopped
  • some sausages, strips
  • some salami, strips
  • some tomatoes, roughly chopped
  • some fresh parsley, roughly chopped
  • some spring onion, roughly chopped
  • crispy shallots for garnish

Seasoning :

  • 1 onion, thinly sliced
  • 3 cloves of garlic, sliced
  • 2 shallots, sliced
  • some red and green chilli, adjust to your liking, sliced
  • 1 tbsp ketchup/tomato sauce
  • 1 t oyster sauce
  • 1 tbsp sweet soy sauce
  • 1 tbsp light soy sauce
  • 3 tbsp stock/broth (to give wet look)
  • salt and sesame oil
  • cooking oil


Method :

Drizzle sweet soy sauce and light soy sauce into drained boiled noodles. Mix to combine evenly.



Heat oil in a wok or a large pan. We are going to stirring a lot.

Fry onion, shallot and garlic to soft and cooked. Add vegetable, chilli, chopped tomato, ketchup, oyster sauce, and the stock, stir again for about 2 minutes.


Fried noodle ingredient


Add the noodles, stir evenly to combine with the other ingredients. Drizzle with a little sesame oil and stir well to mix evenly. Add soy sauce if necessary, adjust to your taste.


Fried Noodles


Add chopped spring onion and parsley before turn off the heat.

Garnish with crispy shallots.


Sausage Fried Noodles


Selamat Makan !



Tortiglioni Chicken Paprika

Published October 18, 2014 by Ninik Becker

Tortiglioni Chicken paprika

The combination of chicken breast and paprika/bell peppers plus chopped tomatoes than cooked over low heat until soft produce balanced sauce between savory, slightly sweet and slightly sour. Eaten with Tortiglioni that cooked perfectly al-dente. Delicious and full filling.

Tortiglioni chicken paprika


  • Tortiglioni, measuring as your wish
  • 2 halves or more chicken breast


  • 1 red paprika, slice strips
  • 1 yellow paprika, slice strips
  • 1 medium onion, slice strips
  • 1 cup chopped tomato


  • 1 tbsp tomato paste
  • 1 tsp chili flakes (optional)
  • 1 tsp brown sugar
  • salt and pepper
  • 1-1/2 cups of water
  • oil
  • a pinch of dried parsley for sprinkle

Method :

  1. Rinse chicken breast, pat dry then season with salt and pepper. Brown in a pan until golden brown. Remove and set aside.
  2. In the same pan add drop of oil and cook onion to soft.
  3. Add paprika, tomato and chili flakes. Stir well and add 2 tbsp of water to cooking.
  4. Add tomato paste, brown sugar, salt and pepper. Stir well then add water and bring to boil.
  5. When is boil, add browned chicken breast. Cover the pan and lower the heat.
  6. Simmer until chicken cooked, vegetables softened and the sauce reduced.
  7. Taste it, add more seasoning if necessary according to your taste.
  8. While the chicken cooking, cook the Tortiglioni in boiling salted water according to directions. Drain.

Serve Tortiglioni with chicken paprika and sprinkle with dried parsley.

Tortiglioni chicken paprika

Buon Appetito !


Parsley Noodles

Published October 5, 2014 by Ninik Becker

Parsley noodles

Experiment Today is Parsley Noodles. Combined with red sauce that made from coarsely ground dried red chili plus other ingredients.

In the first experiment I did not expect much to be perfect, but it turned out good too. Parsley can be replaced with other herbs according to your taste and the type of sauce can also be adjusted as well with the addition of a variety of meat, chicken or seafood.

I myself enjoyed it with ‘spicy pulled chicken‘ (not in the photo).

Parsley noodles

Experiment don’t need to make it too much so if it fails won’t be too disappointed to throw away. In this case I didn’t throw any.

Parsley Noodles :

  • 1 cup plain flour + for extra
  • 1/2 cup finely chopped fresh parsley
  • 1 egg
  • 1/4 to 1/3 cup of water
  • a pinch of salt
  • 1 tbsp oil


Select good quality parsley, wash and drain.

Fresh parsley

Chop finely and squeeze the juice, use only the parsley. Set aside.

Fresh parsley

Mix flour, salt, egg, oil in a bowl. Stir and add water little at a time to make the right dough (the water may less or more). Knead about 2 minutes, add chopped parsley and continue kneading until the dough smooth and elastic. Shape into a ball and rest for 10 minutes.

Parsley noodle dough

Use a rolling-pin and extra flour, roll the dough into thin dough sheet. Using pasta machine if you have. The thickness will affect the texture of the noodles.

Parsley noodle dough

Don’t forget to drizzle with extra flour to prevent stick each other, cut as desired, can be small or wide noodles.

I like a thick noodles so that I can really taste the elasticity of noodles.

Parsley noodles

Let dry for a while. Cook in a large pot with hot boiling water, little at time to keep the water boiling. My noodle was thick, I cooked about 3 minutes, they will appear on the surface. The color slightly green from the parsley.

Parsley noodles

Put in a colander and rinse with cold water, drain.



  • 2 tsp coarsely ground dried red chili
  • 1 tbsp fried onion
  • 1 tbsp light soy sauce
  • 1 tbsp oil
  • 1 tsp oyster sauce (optional)
  • 1 cup chicken stock

In a pan medium heat, drop the oil and sauté dried red chili, stir 1 minutes.

Add fried onion, soy sauce, stock and oyster sauce (if using). Bring to boil and cook for 2 or 3 minutes.

Serve with parsley noodles and sprinkle with fresh chopped parsley.

Enjoy with your choice of complementary.

parsley noodles


Spätzle (plain)

Published September 15, 2014 by Ninik Becker


One of my lovely readers BRE, asked about Spätzle that once I promised when I shared this recipe. The original one use spelt flour but I used all-purpose flour.
At that time I had intended to share the recipe in the next post and turns out I forgot. Thank you for reminding me BRE !

Well, this simple dish comes from a region of Germany’s southwestern state Baden Württemberg. Here in Germany usually eaten as a side dish enjoy with meat dishes and maybe a sauce. Or just simply cook with onion or bacon. Some people making it with cheese.

Today I made it the plain one, very easy.


After spätzle ready, it is up to you to enjoy it as you wish.


I got the recipe from Frau Schneider, my neighbor.

Plain Spätzle (2 to 3 serving)


  • 150 g flour, sift
  • 2 large eggs
  • salt
  • a pinch of nutmeg powder
  • water for boiling


Put flour in a bowl, add eggs, a pinch of salt and a pinch of nutmeg powder.

Mix together until smooth into a thick batter. Thicker than pancake batter.

Boil water in a pot with some salt in it.

After boiling, reduce the heat a bit.

  •  Use spätzle maker(if you have) or potato masher or strainer or slotted spoon. Put the batter on one of them, let the batter fall through the holes into the simmering water.


  •  Use chopping board and knife with position near the pot. One hand hold the chopping board with the batter on it, one hand hold the knife. Quickly cut the batter with knife, one cut at time throw into the pot.

Let cook until they float on the surface. Time to floating depending on the thickness.


Remove with slotted spoon.


And put in cold water.


I have put in cold water per batch, and then drain use strainer.

Put in a plate ready to eat as side dish or fry with your choice, butter, onion, bacon etc.

I made two different size, thin and thick size and this time I use chopping board and knife technique



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