Crispy Shrimp Chip Wasabi Chicken
20 min
Global Harmony Pasta: Sriracha-Miso Tomato Sauce with Carrot Ribbons
A daring 12-cuisine fusion dish featuring Italian pasta coated in a complex sauce that blends Chinese five-spice aromatics, Japanese miso umami, Korean gochujang heat, Thai sriracha, Mexican cilantro brightness, Mediterranean tomato richness, and French technique. Topped with crispy carrot ribbons and a creamy mustard-mayo drizzle inspired by American deli culture and Vietnamese banh mi traditions.
45 min
Medium
4 servings
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Taste Profile
Sweet4/10
Salty6/10
Sour3/10
Umami8/10
Spicy6/10
🥄 Texture
The pasta is al dente and coated in a silky, slightly thick sauce from the tomato-miso base and mayonnaise-mustard drizzle. Thin carrot ribbons provide crisp-tender contrast and occasional crunch, while the overall mouthfeel is creamy with a touch of stickiness from the emulsion.
👃 Aroma
A savory tomato-miso backbone with pronounced garlic and toasted sesame oil notes greets the nose. Bright chili and fermented gochujang scents mingle with warm five-spice undertones and a fresh cilantro lift.
🍷 Pairs Well With
A chilled off-dry Riesling or a crisp pilsner/lager to balance the heat and umami; alternatively a citrusy sparkling water or light rosé.
🥗 Side Dishes
Quick pickled cucumber or an Asian-style slaw, lightly sautéed greens (bok choy or spinach) with garlic and sesame, or a small serving of kimchi/other fermented vegetables; crusty bread or a cold noodle salad are also good companions.
Ingredients(20 items)
- 1400 grams pasta (penne or rigatoni)
- 23 large tomatoes (diced) or 1 can (400g) crushed tomatoes
- 32 large carrots (julienned into thin ribbons)
- 43 tablespoons mayonnaise
- 52 tablespoons milk
- 62 tablespoons mustard (Dijon-style)
- 72 tablespoons miso paste (white or red)
- 81 tablespoon sriracha sauce
- 91 tablespoon gochujang (Korean red chili paste)
- 101 teaspoon five-spice powder (Chinese)
- 112 cloves garlic (minced)
- 121 tablespoon honey or agave nectar
- 131 teaspoon cumin (Middle Eastern)
- 141/2 teaspoon oregano (Mediterranean)
- 152 tablespoons olive oil
- 16Salt and black pepper to taste
- 172 tablespoons fresh cilantro (chopped, Mexican influence)
- 181 tablespoon sesame oil (Asian influence)
- 191/4 teaspoon red pepper flakes
- 202 tablespoons water (for sauce consistency)
Nutrition Information(per serving)
485
Calories
14.2g
Protein
65.3g
Carbs
18.5g
Fat
Instructions
- 1
Bring a large pot of salted water to boil and cook pasta according to package directions until al dente. Drain and set aside, reserving 1/2 cup pasta water.
- 2
While pasta cooks, prepare the creamy mustard-mayo drizzle: whisk together 3 tablespoons mayonnaise, 2 tablespoons mustard, and 2 tablespoons milk until smooth. Set aside.
- 3
In a large pan, heat 2 tablespoons olive oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
- 4
Add the diced tomatoes and cook for 3-4 minutes, stirring occasionally, until they begin to break down.
- 5
Stir in the miso paste, sriracha, gochujang, five-spice powder, cumin, oregano, honey, and sesame oil. Mix thoroughly to combine all spices.
- 6
Reduce heat to low and simmer for 8-10 minutes, stirring occasionally. The sauce should reduce slightly and deepen in color. Add water if sauce becomes too thick.
- 7
While sauce simmers, heat a separate skillet over medium-high heat. Add the julienned carrot ribbons and sauté for 2-3 minutes until slightly softened but still crisp. Season with salt and pepper. Remove from heat.
- 8
Add the cooked pasta to the sauce and toss gently but thoroughly, coating every piece. Add reserved pasta water 1-2 tablespoons at a time if needed for silky consistency.
- 9
Divide pasta into serving bowls. Drizzle the creamy mustard-mayo sauce artfully over the top in a zigzag pattern.
- 10
Top each serving with sautéed carrot ribbons and fresh cilantro. Garnish with a pinch of red pepper flakes for extra heat.
- 11
Serve immediately while warm, encouraging diners to mix the creamy drizzle into the pasta as they eat.
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