Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Gochujang-Masala Tomato Pasta with Crispy Pappadam & Seaweed
A bold three-way fusion dish combining Indian spice complexity, Mexican tomato richness, and Korean umami depth. Silky pasta in a spiced tomato-chicken broth sauce is topped with crispy pappadam shards, toasted seaweed, and finished with citrus brightness. This unexpected combination creates layers of heat, sweetness, and savory depth.
35 min
Medium
4 servings
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Taste Profile
Sweet6/10
Salty5/10
Sour5/10
Umami7/10
Spicy6/10
🥄 Texture
Al dente pasta and tender chickpeas provide a substantial, chewy base while julienned carrots add a fresh crispness. Silky egg ribbons mingle with a sticky, saucy coating and are contrasted by very crisp pappadam shards and slightly chewy seaweed strips for crunch and bite.
👃 Aroma
Warm tomato and honey notes are brightened by citrus zest and a background of cinnamon and chili heat, giving a sweet-spicy-savory bouquet. Underlying savory broth and seaweed add a coastal umami note that rounds out the fragrance.
🍷 Pairs Well With
A lightly chilled off-dry Riesling or a crisp pale lager to balance spice and sweetness; for a non-alcoholic option, sparkling water with lemon or a cold barley tea.
🥗 Side Dishes
Quick cucumber-kimchi or pickled vegetables for acidity and crunch; simple sesame-dressed mixed greens or steamed bok choy with garlic; or a small bowl of clear miso soup to echo the umami.
Ingredients(18 items)
- 11 cup rice (cooked separately or as base)
- 2200 grams pasta (any shape)
- 32 cups chicken broth
- 44 tablespoons tomato paste
- 52 medium carrots (julienned)
- 61 sheet seaweed (nori, cut into strips)
- 72 pappadam (whole)
- 81 egg (beaten, for drizzle)
- 91 cup chickpeas (cooked or canned, drained)
- 102 teaspoons chilli powder (divided: 1 tsp Indian, 1 tsp Mexican-style)
- 111 teaspoon cinnamon (ground)
- 121 teaspoon oregano (dried)
- 132 tablespoons honey
- 142 tablespoons sugar
- 151 lemon (juice and zest)
- 161 orange (juice only)
- 171.5 teaspoons salt (divided)
- 182 tablespoons oil (for cooking pappadam and vegetables)
Nutrition Information(per serving)
385
Calories
14.2g
Protein
62.1g
Carbs
8.5g
Fat
Instructions
- 1
Cook pasta according to package directions until al dente. Drain and set aside, reserving 1/2 cup pasta water.
- 2
Heat 1 tablespoon oil in a large pan over medium heat. Fry the pappadam until golden and crispy (about 30 seconds per side). Remove, cool, and break into bite-sized shards. Set aside.
- 3
In the same pan, add remaining oil and sauté julienned carrots for 2-3 minutes until slightly softened but still crisp.
- 4
Add tomato paste to the pan and cook for 1 minute, stirring constantly to prevent burning.
- 5
Pour in chicken broth and bring to a simmer. Add 1 teaspoon chilli powder, cinnamon, and 0.5 teaspoon salt. Stir well.
- 6
Add honey, sugar, and orange juice to the broth. This creates the sweet-spicy Mexican-Indian base. Simmer for 3 minutes.
- 7
Stir in the cooked pasta, chickpeas, and remaining chilli powder. Add lemon juice and zest. If sauce is too thick, add reserved pasta water gradually.
- 8
Taste and adjust seasoning with remaining salt and oregano. The sauce should be balanced between spicy, sweet, and acidic.
- 9
In a small bowl, lightly beat the egg. Slowly drizzle it into the simmering pasta while stirring gently to create thin egg ribbons (Korean-style).
- 10
Transfer pasta to serving bowls. Top each with crispy pappadam shards, seaweed strips arranged artfully, and a sprinkle of lemon zest.
- 11
Serve immediately while pappadam is still crispy and sauce is hot.
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